Keldons Cookery
Tell us your Ingredient, we'll make you a Recipe
375 Recipes from 35 Countries. No Fluff, simply great recipes! Link 3
Afghanistan  (20)
Australia  (7)
Belgium  (4)
Brazil  (2)
British  (3)
Canada  (142)
China  (6)
Denmark  (1)
England  (2)
Ethiopia  (0)
France  (5)
German  (4)
Greek  (16)
Hungary  (6)
India  (11)
Ireland  (10)
Italy  (13)
Jamaica  (1)
Japan  (3)
Jewish  (6)
Lebanese  (2)
Malaysia  (3)
Mexico  (9)
Norway  (1)
Portugal  (4)
Russia  (7)
Scotland  (8)
South Korea  (4)
Spanish  (3)
Switzerland  (1)
Syria  (2)
Thailand  (3)
United States  (59)
Vietnam  (1)
World Wide  (3)
Non-Alcohol  (2)
Alcohol  (9)
Bakery  (35)
Beef  (20)
Candy  (6)
Dairy  (18)
Fish  (19)
Fruit  (32)
Herbs  (1)
Grains  (35)
Make your own  (33)
Mollusc  (8)
Multiple Meats  (4)
Nuts  (14)
Offal  (7)
Ovine  (12)
Pork  (7)
Poultry  (14)
Roe  (13)
Seeds  (3)
Shellfish  (9)
Vegetables  (51)
Wild Game  (11)
Appetizers  (27)
Beverages  (11)
Breakfast  (22)
Desserts  (64)
Lunch  (31)
Main Dish  (101)
Side Dish  (29)
Snacks  (22)
Misc.  (47)
Ingredients A-Z Recipes A-Z

More to come

Here too

And Here

Recipe Index All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Filed Under AppetizersCrab
Crab Flan & Lemon Butter Sauce

Add a Rating

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

Level of Difficulty:

Preparation Style:

Preparation Time:

Process Time:

Overall Time:



15 Minutes

1 Hour

1 Hour 15 Minutes

Average Rating:

Not Rated

This recipe has not been reviewed

Join the Discussion

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.

Don't just eat, Cook!!! Copyright © Keldons Cookery 1998 - 2018