Quebecois Crab Custard With Lemon Butter Sauce Recette

Indulge in a taste of Quebec with this elegant snow crab custard, a culinary masterpiece from Chef Denis Pelletier of Moulin de St. Laurent. This luxurious appetizer features succulent snow crab meat and tender broccoli, delicately oven-poached and served atop a vibrant lemon butter sauce. Perfect for a sophisticated dinner party or a special occasion, this recipe is surprisingly easy to make. Prepare ramekins ahead and oven-poach at the last minute, or reheat conveniently in the microwave. A true taste of French nouvelle cuisine!

Préparation 20 min

Cuisson 90 min

Calories 551.4 kcal

Protéines 30g

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Quebecois Crab Custard With Lemon Butter Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Quebecois Crab Custard With Lemon Butter Sauce

1 cup broccoli florets
Crabmeat
4 large eggs
Whipping Cream
1/4 cup milk
1/2 teaspoon salt
White Pepper
Ground Nutmeg
White Wine
1 finely chopped shallot
4 tablespoons (1/2 stick) cold unsalted butter
Lemon, Juice Of

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Comment préparer Quebecois Crab Custard With Lemon Butter Sauce

Cook 1 cup of broccoli florets in boiling salted water until tender-crisp (about 3-5 minutes).
Drain broccoli and set aside.
Generously brush 6-8 ramekins or custard cups with melted butter.
Divide 1 1/2 cups of snow crab meat and the cooked broccoli evenly among the ramekins.
In a bowl, whisk together 4 large eggs, 1/2 cup heavy cream, and 1/4 cup milk.
Season the egg mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
Fill ramekins three-quarters full with the custard mixture.
Set the ramekins in a shallow baking pan; pour enough hot water into the pan to come halfway up the sides of the ramekins.
Oven-poach for 1 hour at 325°F (160°C) or until the custards are set.
While the custards bake, prepare the lemon butter sauce:
In a small saucepan, heat 1/4 cup dry white wine and 1 finely chopped shallot.
Bring to a boil, then reduce heat and simmer until only 2 tablespoons of liquid remain (about 5-7 minutes).
Reduce heat to low and whisk in 4 tablespoons (1/2 stick) of cold unsalted butter, a few pieces at a time, until the sauce is smooth and emulsified.
Whisk in 2 tablespoons heavy cream and 1 tablespoon fresh lemon juice.
Keep warm in the top of a double boiler or in a low oven until serving time.
To serve, run a knife around the edge of each ramekin and gently unmold onto serving plates.
Spoon lemon butter sauce generously over each crab custard.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

Fat

150g

Carbs

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Starters Appetizers & Snacks Seafood European French The Americas Gluten Free Holiday Recipes Baking

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Questions fréquentes

Combien de temps faut-il pour préparer Quebecois Crab Custard With Lemon Butter Sauce ?

Quebecois Crab Custard With Lemon Butter Sauce prend environ 110 minutes du début à la fin — environ 20 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Quebecois Crab Custard With Lemon Butter Sauce ?

Quebecois Crab Custard With Lemon Butter Sauce contient environ 551.4 calories par portion, avec environ 30 g de protéines, 3 g de glucides et 76 g de lipides.

De quels ingrédients ai-je besoin pour Quebecois Crab Custard With Lemon Butter Sauce ?

Les principaux ingrédients de Quebecois Crab Custard With Lemon Butter Sauce sont Broccoli, Crabmeat, Eggs, Whipping Cream, Milk, Salt. Consultez la liste complète avec les quantités ci-dessus.