Quebecois Crab Custard With Lemon Butter Sauce

Name: Quebecois Crab Custard With Lemon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli, small florets; 12 lb crabmeat, trimmed of cartilage (fresh or frozen); 3 eggs; ¾ cup whipping cream; ¾ cup milk; 1 pinch salt; 1 pinch white pepper; 1 pinch ground nutmeg; ½ cup white wine; 1 shallot, finely chopped; 1 cup butter, cut in pieces; ¼ cup whipping cream; 1 lemon, juice of

Servings: persons

1 bunch broccoli, small florets
12 lb crabmeat, trimmed of cartilage (fresh or frozen)
3 eggs
¾ cup whipping cream
¾ cup milk
1 pinch salt
1 pinch white pepper
1 pinch ground nutmeg
½ cup white wine
1 shallot, finely chopped
1 cup butter, cut in pieces
¼ cup whipping cream
1 lemon, juice of

1
Cook broccoli florets in boiling salted water just until tender-crisp; drain.
2
Generously brush 6 to 8 ramekin or custard cups with melted butter.
3
Divide crab meat with broccoli among the ramekins.
4
In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.
5
Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
6
Oven poach for 1 hour at 325F or until set.
7
(A knife inserted in centre should come out clean.
8
).
9
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates.
10
Run a knife around the edge of each ramekin and un mold onto sauce.
11
Lemon Butter Sauce:.
12
In small saucepan, heat wine and chopped shallot.
13
Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
14
Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
15
Whisk in cream and lemon juice.
16
Keep warm in the top of a double boiler set over hot water until serving time.

771

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 bunch broccoli, small florets, 12 lb crabmeat, trimmed of cartilage (fresh or frozen), 3 eggs, ¾ cup whipping cream, and more.

Yes, Quebecois Crab Custard With Lemon Butter Sauce 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!