Crab Custard with Lemon Butter Sauce
| Yield: | 1 Servings |
| Categories: | Appetizers, Eggs, French Canadian, Seafood |
| 1 | Brocolli;bunch, medium cut into small florets | |
| 1/2 | lb | Crab meat;fresh or frozen trimmed of cartilege |
| 3 | Eggs | |
| 3/4 | c | Whipping cream |
| 3/4 | c | Milk salt & ground white pepper |
| 1 | pn | Nutmeg, ground |
| LEMON BUTTER SAUCE | ||
| 1/2 | c | White wine |
| 1 | Shallot, dry;finely chopped | |
| 1 | c | Butter; cut in pieces |
| 1/4 | c | Whipping cream |
| 1 | Lemon;juice of |
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