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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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