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Filed Under AppetizersCrab
Crab Flan & Lemon Butter Sauce
Canada Canada
Shared by: Julie A.

1 each Broccoli
1/2 pound Crab meat
3 large lightly beaten Eggs
3/4 cup Whipping Cream
3/4 cup Milk
1 pinch Salt
1 dash White pepper
1 pinch ground Nutmeg
1/2 cup White wine
1 each finely chopped Shallot
1 cup melted Butter
2 tablespoons Lemon juice

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15 Minutes

1 Hour

1 Hour 15 Minutes

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Preheat oven to 325°F / 160°C /Gas Mark 3

Cut broccoli into small florets and cook in boiling salted water just until tender but still crisp; drain.

Generously brush 6 custard cups with part of the melted butter. Divide crab meat and broccoli among the custard cups.

In a bowl, whisk together eggs, whipping cream and milk; season with salt, pepper and nutmeg. Fill custard cups 3/4 full with the custard and set in a shallow pan of hot water.

Oven poach for 1 hour at 325°F or until firm. A knife inserted in centre should come out clean.

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 little at a time, until sauce is smooth and all the butter is incorporated then whisk in the lemon juice.

Run a warm knife around the edge of the custard cups to unmold. Invert onto individual serving plates and drizzle with the lemon butter sauce.

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