Quebecois Crab Custard With Lemon Butter Sauce Recipes
REDFISH ON THE HALF-SHELL WITH LEMON-BUTTER LUMP CRABMEAT SAUCE
Steps:
- Heat grill to medium-high.
- Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
- Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with Crabmeat Sauce.
- Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
LEMON GARLIC BUTTER SAUCE FOR CRAB (OR SEAFOOD)
The name pretty much gives away the recipe, but this is the my favorite way to eat fresh crab (and most other seafood). Be sure to have crusty french bread on hand to soak up the excess. Adjust amounts to your taste.
Provided by Marla Swoffer
Categories Sauces
Time 2m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine ingredients and microwave for 1 minute or until melted.
- Stir and drizzle or dip.
Nutrition Facts : Calories 1680, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311, Carbohydrate 13.5, Fiber 1.4, Sugar 4.3, Protein 4
LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
- Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
- Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium
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