Quebecois Crab Custard With Lemon Butter Sauce Recipe

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.

No additional tips available.

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

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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.

Quebecois Crab Custard With Lemon Butter Sauce

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