Quebecois Crab Custard With Lemon Butter Sauce

Name: Quebecois Crab Custard With Lemon Butter Sauce
Prep time: 30 min
Cook time: 1 h
Yield: 1
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; 1/2 cup white wine; 1 shallot, finely chopped; 1 cup butter, cut in pieces; 1/4 cup whipping cream; 1 lemon, juice of

Quebecois Crab Custard With Lemon Butter Sauce was pinched from <a href="http://www.food.com/recipe/quebecois-crab-custard-with-lemon-butter-sauce-134686" target="_blank">www.food.com.</a>

"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 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)...."

INGREDIENTS

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1 bunch broccoli, small florets

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1/2 lb crabmeat, trimmed of cartilage (fresh or frozen)

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3 eggs

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3/4 cup whipping cream

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3/4 cup milk

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1 pinch salt

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1 pinch white pepper

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1 pinch ground nutmeg

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1/2 cup white wine

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1 shallot, finely chopped

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1 cup butter, cut in pieces

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1/4 cup whipping cream

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1 lemon, juice of

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