It's Week 2 of the Sunday Small Bites. This week's ingredient was chosen by VicoGirl. She chose crab. Yeah! I rarely eat crab. Even though much of it comes from Alaska, it is just as expensive here as it is elsewhere.

I was trying to challenge myself by not going to Epicurious.com to find my recipes. By today I gave in. Kindof sad considering it's only week 2. I wanted to try to use ingredients I had on hand. I did have to send my husband to the market to buy crab, and he bought a few nice King Crab legs. I had recieved some fresh corn on the cob from my CSA this week, so I searched on Epicurious for corn and crab and found the recipe I made - Steamed Corn Custards with Crab. This would be a very nice starter at a fancy dinner party. They tasted really rich, even though the custards didn't contain any cream or butter. I might have been a little heavy-handed with the butter that the crab was sauted in.

Steamed Corn Custards with Crab Gourmet | July 2002

Yield: Makes 4 servings
Active Time: 20 min
Total Time: 40 min

For custard
1 cup fresh corn kernels (from 2 ears) or thawed frozen
1/3 cup whole milk
1 large egg, lightly beaten
Rounded 1/4 teaspoon salt

For crab topping
1 (3/4-lb) king crab leg, thawed if frozen and shell discarded
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives

Special equipment: 4 (2-oz) ceramic or glass ramekin

Make custard:

Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve.

Purée milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Whisk in egg and salt and divide custard among ramekins.

Steam custards in a steamer set 1 inch above simmering water, covered with lid, until centers are set and a thin knife inserted into center of 1 custard comes out clean, 6 to 8 minutes. Remove ramekins from steamer with tongs and cool custards slightly.

Make crab topping while custards cool:

Coarsely chop 1/4 cup crabmeat and reserve remainder for another use. Heat butter in a small heavy skillet over moderate heat until foam subsides, then cook crab, stirring constantly, until heated through, about 2 minutes. Stir in chives.

Serve custards topped with crab.

Cooks' note:
· Custard mixture can be prepared and poured into ramekins 1 day ahead and chilled, surfaces covered with plastic wrap. Bring to room temperature before steaming.

Comments (5)

Barb Cabot:

Looks wonderful Cindy. I love crab anything so I want this very badly! Yum.

This looks like a good and delicious one. I am going to try and make this one of these days - soon. Thank you for sharing.

Kathy (Trekcapri):

Hi Cindy, this looks so delicious. Great photo. I love anything with custard and this looks like a great recipe for me to try.

Thank you so much for sharing.

I would have never thought of this combination. But so simple and yummy. Thanks Cindy!


This sounds really yummy.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on September 13, 2009 1:33 AM.

The previous post in this blog was PHOTOHUNT - "ELECTRIC".

The next post in this blog is SEPTEMBER DARING COOKS - INDIAN DOSAS.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel