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Crab Custard with Lemon Butter Sauce

1 Brocolli;bunch, medium

-cut into small florets 1/2 lb Crab meat;fresh or frozen

-trimmed of cartilege 3 Eggs

3/4 c Whipping cream

3/4 c Milk

-salt & ground white pepper 1 pn Nutmeg, ground

-----------------------------LEMON BUTTER SAUCE----------------------------- 1/2 c White wine

1 Shallot, dry;finely chopped

1 c Butter; cut in pieces

1/4 c Whipping cream

1 Lemon;juice of

In this recipe Quebec snow crab is combined with brocolli, 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). Cook brocolli florets in boiling salted w

 

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