Quebecois Crab Custard With Lemon Butter Sauce Recipes

LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)

Lemon Garlic Butter Sauce for Crab (or Seafood) image

The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.

Provided by Marla Swoffer

Categories Sauces

Time 2m

Yield 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup butter (I sometimes use Smart Balance)
2 -3 tablespoons lemon juice (I sometimes use concentrate)
2 teaspoons garlic powder (I use granulated garlic)

Steps:

Combine ingredients and microwave for 1 minute or until melted.
Stir and drizzle or dip.

Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4

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

Categories Seafood Appetizers

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.

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