Best Quebecois Crab Custard With Lemon Butter Sauce Recipes

QUEBECOIS CRAB CUSTARD WITH LEMON BUTTER SAUCE

Quebecois Crab Custard With Lemon Butter Sauce image

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

Time 1h30m

Number Of Ingredients 14

Ingredients

1 bunch broccoli, small florets
1/2 lb crabmeat, trimmed of cartilage (fresh or frozen)
3 large eggs
3/4 c whipping cream
3/4 c milk
1 pinch salt
1 pinch white pepper
1 pinch ground nutmeg
LEMON BUTTER SAUCE
1/2 c white wine
1 medium finely chopped
1 c butter, cut in pieces
1/4 c whipping cream
1 medium lemon, juice of

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.

CREAMY CRAB BISQUE

Creamy Crab Bisque image

"I love to try new recipes," shares Sherrie Manton of Folsom, Louisiana. "This hearty chowder has a rich creamy broth that's swimming with tasty chunks of crab and crunchy corn."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 celery rib, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter
2 cans (14-3/4 ounces each) cream-style corn
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
1-1/2 cups half-and-half cream
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/8 teaspoon hot pepper sauce
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

Steps:

In a large saucepan, saute celery, onion and green pepper in butter until tender. Add the next nine ingredients; mix well. Stir in crab; heat through. Discard the bay leaves. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 179 calories, Fat 10g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 484mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.

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