Crabmeat Custard With Herbed Beurre Blanc Recipe

Name: Crabmeat Custard With Herbed Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter (unsalted); 2 cups half-and-half; 2 shallots (finely chopped); 6 large egg yolks; ½ teaspoon salt; ⅛ teaspoon black pepper (sprinkled); 1 cup crabmeat (loosely packed and flaked); ⅓ cup wine vinegar; ⅓ cup dry vermouth; 2 tablespoons chives (fresh and minced); 3 shallots (minced); 2 tablespoons fresh curly-leaf parsley (fresh, minced)

Servings: persons

2 teaspoons butter (unsalted)
2 cups half-and-half
2 shallots (finely chopped)
6 large egg yolks
½ teaspoon salt
⅛ teaspoon black pepper (sprinkled)
1 cup crabmeat (loosely packed and flaked)
⅓ cup wine vinegar
⅓ cup dry vermouth
2 tablespoons chives (fresh and minced)
3 shallots (minced)
2 tablespoons fresh curly-leaf parsley (fresh, minced)

1
First the custard:.
2
Place the oven rack to the middle position in the oven, and set oven to 325F.
3
In a small saucepan, heat the half and half just until steam rises from the pan.
4
Remove from heat.
5
In a small skillet, melt the 2 teaspoons of butter and briefly saute the shallots, just until limp.
6
Remove from heat.
7
In a medium bowl, whisk the egg yolks until slightly thickened, add the salt, pepper, and sauteed shallots.
8
Add the flaked crabmeat and stir to combine.
9
Place the prepared ramekins in a baking pan with high sides.
10
Distribute the crabmeat mixture evenly in each ramekin.
11
Pour water until halfway up sides of the ramekins.
12
Bake the custards for 30-35 minutes.
13
Herbed Beurre Blanc.
14
In a heavy medium saucepan over high heat, combine the vinegar, vermouth, shallots salt and pepper and boil until reduced to no more than 1/4 cup.
15
Set aside until ready to serve custard.
16
Just before serving, return the shallot mixture to a low heat and melt the butter, piece by piece, whicking until it is all incorporated.
17
Stop immediately that the sauce is smooth and creamy.
18
Add the chives and parsley.
19
Unmold the custard, by running a knife around the edges, onto individual plates, and spoon the herbed butter sauce over each one.
20
Serve immediately.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons butter (unsalted), 2 cups half-and-half, 2 shallots (finely chopped), 6 large egg yolks, and more.

Yes, Crabmeat Custard With Herbed Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crabmeat Custard With Herbed Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions