Quebecois Crab Custard With Lemon Butter Sauce

Ingredients

• 1 bunch broccoli, small florets
• 1/2 lb crabmeat, trimmed of cartilage (fresh or frozen)
• 3 eggs
• 3/4 cup whipping cream
• 3/4 cup milk
• 1 pinch salt
• 1 pinch white pepper
• 1 pinch ground nutmeg

LEMON BUTTER SAUCE

• 1/2 cup white wine
• 1 shallot, finely chopped
• 1 cup butter, cut in pieces
• 1/4 cup whipping cream
• 1 lemon, juice of

Directions

1. 1

   Cook broccoli florets in boiling salted water just until tender-crisp; drain.

2. 2

   Generously brush 6 to 8 ramekin or custard cups with melted butter.

3. 3

   Divide crab meat with broccoli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg.

4. 4

   Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.).

5. 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. 6

   Lemon Butter Sauce:.

7. 7

   In small saucepan, heat wine and chopped shallot.

8. 8

   Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.

9. 9

   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.

10. 10

    Keep warm in the top of a double boiler set over hot water until serving time.