Recipe Detail Crab Custard with Lemon Butter Sauce

Crab Custard with Lemon Butter Sauce

1 Brocolli;bunch, medium -cut into small florets 1/2 lb Crab meat;fresh or fr oz en -trimmed of cartilege 3 Eggs 3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper 1 pn Nutmeg, ground
-LEMON BUTTER SAUCE- 1/2 c White wine
1 Shallot, dry;finely chopped
1 c Butter; cut in pieces 1/4 c Whipping cream
1 Lemon;juice of In this recipe Quebec snow crab is combined with brocolli, 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 oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted w


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