Crab Custard with Lemon Butter Sauce

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Title: Crab Custard with Lemon Butter Sauce
Yield: 1 Servings
Categories: Seafood, Appetizers, Eggs, French can, Armstrong


1 Brocolli;bunch, medium
-cut into small florets
1/2 lb Crab meat;fresh or frozen
-trimmed of cartilege
3 Eggs
3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper
1 pn Nutmeg, ground

-----------------------------LEMON BUTTER SAUCE-----------------------------
1/2 c White wine
1 Shallot, dry;finely chopped
1 c Butter; cut in pieces
1/4 c Whipping cream
1 Lemon;juice of

In this recipe Quebec snow crab is combined with brocolli, oven-poached
and served on a sauce, nouveau cuisine fashion. This appetizer is the
creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary
French restaurant located in an old stone mill in the village of St.
Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at
the last minute, or you can reheat the cooked flan in a microwave oven for
about 2 minutes at Medium (50 percent).

Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow pan
of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted
in centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife
around the edge of each ramekin and unmold onto sauce.

Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil and
reduce over medium-high heat until only 2 tablespoons of liquid remain.
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce
is smooth and all the butter is incorporated. Whisk in cream and lemon
juice. Keep warm in the top of a double boiler set over hot water until
serving time. MAKES: about 1 1/2 CUPS SAUCE

SERVES: 6-8 as an appetizer

SOURCE: _A Taste of Quebec_ by Julian Armstrong

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