Ingredients for 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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How to Make 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
9g
Fat
150g
Carbs
3g
