---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Crab Custard with Lemon Butter Sauce
  Categories: Fish/sea, Appetizers, Cheese/eggs, Ethnic, Sauces
       Yield: 1 servings
  
       1    Brocolli;bunch, medium            3/4 c  Whipping cream
            -cut into small florets           3/4 c  Milk
     1/2 lb Crab meat;fresh or frozen                -salt & ground white pepper
            -trimmed of cartilege               1 pn Nutmeg, ground
       3    Eggs                          
 
 -----------------------------LEMON BUTTER SAUCE-----------------------------
     1/2 c  White wine                        1/4 c  Whipping cream
       1    Shallot, dry;finely chopped         1    Lemon;juice of
       1 c  Butter; cut in pieces          
  
    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 water just until tender-crisp;
   drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
     Divide crab meat with brocolli among the ramekins. In a bowl, whisk
   together the eggs, cream and milk; season with salt, pepper and nutmeg.
   Fill ramekins three-quarters full with the custard and set in a shallow pan
   of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted
   in centre should come out clean.)
     Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife
   around the edge of each ramekin and unmold onto sauce.
   
   Lemon Butter Sauce:
     In small saucepan, heat wine and chopped shallot. Bring to a boil and
   reduce over medium-high heat until only 2 tablespoons of liquid remain.
   Reduce heat to low and whisk in butter, a few pieces at a time, until sauce
   is smooth and all the butter is incorporated. Whisk in cream and lemon
   juice. Keep warm in the top of a double boiler set over hot water until
   serving time. MAKES: about 1 1/2 CUPS SAUCE
   
   SERVES: 6-8 as an appetizer
   
   SOURCE: _A Taste of Quebec_ by Julian Armstrong
  
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