QUEBECOIS CRAB CUSTARD WITH LEMON BUTTER SAUCE
Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and...
Provided by Beth Renzetti
Categories Seafood Appetizers
Time 1h30m
Number Of Ingredients 14
Steps:
- 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. Divide crab meat with broccoli among the ramekins.
- 3. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
- 4. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.).
- 5. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and un mold onto sauce.
- 6. Lemon Butter Sauce:. In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
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Ahmed Iftihkar
[email protected]This dish was a lot of work to make, but it was definitely worth it.
Liya Lia
[email protected]The instructions for this recipe were a little bit confusing, but I was still able to make it work.
Anthony Hagan
[email protected]I had a hard time finding all of the ingredients for this recipe, but it was worth the effort.
Mr Subhan
[email protected]This dish was a little bit too rich for my taste, but it was still very good.
Virgilinx Gustave
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
High Bred
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Qhama Metele
[email protected]I loved the combination of the crab and the lemon butter sauce. The sauce was rich and flavorful, and it really complemented the delicate flavor of the crab.
Derrick Young
[email protected]This dish was easy to make and turned out beautifully. The custard was light and fluffy, and the crab was tender and flavorful.
Ommy Super
[email protected]I've never been a fan of seafood, but this crab custard changed my mind. The delicate flavor of the crab and the creamy custard were a perfect combination.
Landon Starkey
[email protected]This crab custard was a hit at my dinner party! The lemon butter sauce was the perfect complement to the rich, creamy custard. I will definitely be making this again.