Quebecois Crab Custard With Lemon Butter Sauce Recipes

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.

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.