Best 2 Quebecois Crab Custard With Lemon Butter Sauce Recipes
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.
Here are our top 2 tried and tested recipes!
LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)
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
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
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
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.
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