Crab Custard With Lemon Butter Sauce

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This is an example of a savory custard. You can also prepare this in pot de creme cups for a very elegant presentation. Serve with micro-greens salad with lemon vinaigrette.
Recipe By: ATaste of Quebec by Julian Armstrong.
  • PrepN/A |
  • TotalN/A |
  • Serves 6 -8 Light Lunch or Appetizer


    • 1 bunch broccoli, cut into small florets
    • 3/4 cup whipping cream
    • 3/4 cup whole milk
    • 1/2 lb crab meat (fresh or frozen), picked over
    • salt
    • white pepper
    • 3 whole eggs
    • 1 pinch ground nutmeg


Pot de creme cups or ramekins can be filled ahead and baked in a water bath at the last minute, or reheat the cooked custard in a microwave oven for about 2 minutes at Medium (50 percent).

Cook broccoli florets in boiling salted water just until tender-crisp; drain.

Generously brush 6 to 8 ramekin or custard cups, or pot de creme cups with melted butter.

Divide crab meat with broccoli among the dishes.

In a bowl, whisk together the eggs, cream and milk; season with salt, white pepper and nutmeg.

Fill the dishes three-quarters full with the custard and set in
a shallow pan of hot water, covered with aluminum foil.

Bake for 1 hour at 325F or until set. (A toothpick inserted into the custard should come out clean.) **Note: The smaller the dish the faster the cooking time so adjust time as needed for dish size.
Recipes From - The Gourmet Food And Cooking Resource