Steamed Egg Custard With Blue Crab And Flowering Chives Recipe

Name: Steamed Egg Custard With Blue Crab And Flowering Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large dried Chinese black mushrooms; 2 1/3 cups water; 1 (4-inch) piece kombu (dried kelp); 2 tablespoons bonito flakes; 6 large eggs; 1/4 cup heavy cream; 1 1/2 teaspoons Shaoxing wine; 1 1/2 teaspoons dry Oloroso Sherry; 1 1/2 teaspoons soy sauce; 1 teaspoon kosher salt; 1/4 teaspoon sugar; 1/2 teaspoon Asian sesame oil; 18 flowering Chinese chives, tough bottoms discarded; 1/2 pound jumbo lump crabmeat, picked over; 1/2 teaspoon Asian sesame oil; 1/4 teaspoon sugar; 3/4 teaspoon kosher salt; 1 1/2 teaspoons Shaoxing wine; 1 tablespoon dry Oloroso Sherry; Pinch of white pepper; Equipment: 8 (4- to 5-ounce) bowls or ramekins

Servings: persons

3 large dried Chinese black mushrooms
2 1/3 cups water
1 (4-inch) piece kombu (dried kelp)
2 tablespoons bonito flakes
6 large eggs
1/4 cup heavy cream
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons dry Oloroso Sherry
1 1/2 teaspoons soy sauce
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 teaspoon Asian sesame oil
18 flowering Chinese chives, tough bottoms discarded
1/2 pound jumbo lump crabmeat, picked over
1/2 teaspoon Asian sesame oil
1/4 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 teaspoons Shaoxing wine
1 tablespoon dry Oloroso Sherry
Pinch of white pepper
Equipment: 8 (4- to 5-ounce) bowls or ramekins

1
Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes. Add kombu and return just to a simmer. Turn off heat and add bonito flakes, then let steep 10 minutes. Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids. Cool dashi to room temperature.
2
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
3
Divide among bowls. Cover each tightly with foil and arrange in a steamer rack. Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes. Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.)
4
Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking. Pat chives dry. Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
5
Top warm custards with crab mixture.

297

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.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 large dried Chinese black mushrooms, 2 1/3 cups water, 1 (4-inch) piece kombu (dried kelp), 2 tablespoons bonito flakes, and more.

Yes, Steamed Egg Custard With Blue Crab And Flowering Chives 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.

Steamed Egg Custard With Blue Crab And Flowering Chives

How did you like this recipe?

Frequently Asked Questions