Quebecois Crab Custard with Lemon Butter Sauce
Indulge in the elegant flavors of Quebecois Crab Custard with Lemon Butter Sauce, a luxurious seafood dish that perfectly balances creamy textures with bright, zesty accents. This recipe combines fresh crab meat with a silky custard base made from egg yolks, heavy cream, and milk, baked gently in a soothing water bath for the ultimate smooth consistency. The star of the dish is the luscious lemon butter sauce, infused with shallots, white wine, and a hint of lemon zest for a tangy, aromatic finish. Garnished with vibrant chives, this impressive appetizer or light entrée is perfect for dinner parties or special occasions. Serve warm to let the delicate citrus and buttery notes shine. If you're looking for a refined and unique way to enjoy fresh seafood, this culinary delight is sure to impress!
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Recipe Information
Ingredients
- 200 grams fresh crab meat
- 200 milliliters heavy cream
- 100 milliliters whole milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 small, finely diced shallot
- 100 milliliters dry white wine
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon white pepper
- 1 tablespoon, finely chopped fresh chives
Instructions
Preheat your oven to 150°C (300°F) and prepare a deep baking dish large enough to hold your custard ramekins. Fill the dish halfway with hot water to create a water bath.
In a medium bowl, whisk together the egg yolks, cream, and milk until smooth. Season with salt and white pepper.
Divide the fresh crab meat evenly among 4 ramekins, gently pressing it down to form a layer at the bottom of each ramekin.
Pour the egg yolk mixture into the ramekins over the crab meat, filling each about three-quarters full.
Place the ramekins into the prepared water bath in the baking dish. Carefully transfer the dish to the oven and bake for 35–40 minutes, or until the custards are just set and slightly wobbly in the center.
While the custards bake, prepare the lemon butter sauce. In a small saucepan over medium heat, melt 1 tablespoon of butter and add the finely diced shallot.
Cook the shallot until soft and translucent, about 2–3 minutes. Add the white wine and lemon juice, and simmer until the mixture reduces by half.
Reduce the heat to low and whisk in the remaining 1 tablespoon of butter, one small piece at a time, until the sauce is smooth and creamy. Stir in the lemon zest and adjust seasoning with salt if needed.
Once the custards are done, carefully remove them from the water bath and allow them to cool for 5 minutes.
Spoon the warm lemon butter sauce over the top of each custard and garnish with finely chopped chives before serving.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.5 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 113 mg | 9% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
