8 ounces lump crabmeat
1 bunch fresh chives, chopped
salt and white pepper, to taste
5 eggs
1 pint heavy cream
1 ounce sherry
whole butter, melted, as needed
18 ounces beurre blanc
3 ounces red pepper coulis
12 fresh chive stems
caviar or lumpfish roe as needed, for garnish
Servings: 6
1. Clean the crab meat and toss with the chopped chives. Season with salt and white pepper.
2. Beat the eggs together lightly and add the cream. Add the sherry and the crab meat mixture. Adjust the seasonings.
3. Coat six ramekins with melted butter and fill with the flan mixture. Place the ramekins in a water bath and bake at 350ºF (180ºC) until set, approximately 45-50 minutes.
4. Pool the Beurre Blanc on six serving plates. Unmold the flans and place in the center of each plate. Decorate the plates with the Red Pepper Coulis and garnish with the chive stems and caviar.
1 bunch fresh chives, chopped
salt and white pepper, to taste
5 eggs
1 pint heavy cream
1 ounce sherry
whole butter, melted, as needed
18 ounces beurre blanc
3 ounces red pepper coulis
12 fresh chive stems
caviar or lumpfish roe as needed, for garnish
Servings: 6
1. Clean the crab meat and toss with the chopped chives. Season with salt and white pepper.
2. Beat the eggs together lightly and add the cream. Add the sherry and the crab meat mixture. Adjust the seasonings.
3. Coat six ramekins with melted butter and fill with the flan mixture. Place the ramekins in a water bath and bake at 350ºF (180ºC) until set, approximately 45-50 minutes.
4. Pool the Beurre Blanc on six serving plates. Unmold the flans and place in the center of each plate. Decorate the plates with the Red Pepper Coulis and garnish with the chive stems and caviar.
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