Best 2 Quebecois Crab Custard With Lemon Butter Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this article, we will provide you with a detailed guide to create a delicious and authentic Quebecois crab custard with lemon butter sauce, a classic dish of the Quebec region. Made with fresh crab meat, creamy custard, and a tangy lemon butter sauce, this dish is a perfect blend of flavors and textures that will tantalize your taste buds. With step-by-step instructions, tips, and a few variations, this article will help you create an unforgettable dish that will impress family and friends alike. Get ready to embark on a culinary journey as we uncover the secrets behind this iconic Quebecois dish.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)



Lemon Garlic Butter Sauce for Crab (or Seafood) image

The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.

Provided by Marla Swoffer

Categories     Sauces

Time 2m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup butter (I sometimes use Smart Balance)
2 -3 tablespoons lemon juice (I sometimes use concentrate)
2 teaspoons garlic powder (I use granulated garlic)

Steps:

  • Combine ingredients and microwave for 1 minute or until melted.
  • Stir and drizzle or dip.

Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4

LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE



Lemon sole with crab & tarragon butter sauce image

This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

50g butter , softened
1 tbsp chopped tarragon leaves
50g/2oz crab , half white meat, half brown
1 lemon , zested, then cut into thin slices
1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
50ml white wine
1 tbsp caper , drained and rinsed
2 tbsp double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
  • Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
  • Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • To ensure the crab custard is smooth, strain the crab mixture through a fine-mesh sieve before cooking to remove any lumps.
  • Gently whisk the cream, eggs, and crab together to prevent over-mixing, which can result in a tough custard.
  • Baking the crab custard in a water bath helps to create a moist and evenly cooked custard.
  • For the lemon butter sauce, use unsalted butter and freshly squeezed lemon juice to ensure the best flavor.
  • Serve the crab custard with the lemon butter sauce while hot or warm for the best experience.

Conclusion:

The Quebecois crab custard with lemon butter sauce is a delicious and elegant dish that combines the flavors of fresh crab, creamy custard, and tangy lemon. By following the tips above, you can ensure that your crab custard turns out perfectly smooth, creamy, and flavorful. Serve it as an appetizer or main course, and your guests will be delighted.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #appetizers     #eggs-dairy     #seafood     #vegetables     #canadian     #dinner-party     #heirloom-historical     #holiday-event     #crab     #eggs     #dietary     #low-carb     #quebec     #low-in-something     #shellfish     #broccoli     #brunch     #4-hours-or-less

Related Topics