So the other day when I was enjoying the sunshine from my deck high on a hill overlooking Reno and the various valleys which make up the Biggest Little City in the World, Summer hit me like a bitch-slap at a bordello (not that such a thing has ever happened). My tastebuds began to quiver and my mind began to wander to lovely Summer days I would spend on San Francisco's Fisherman's Wharf. Crab! I must have crab!
This version of Crab Custard is a little different than most. First of all because the last I checked Nevada does not sit along the Gulf of Mexico and in order to get fresh blue crabs, I'd have to gas up the plane I don't own and fly to Alabama without a pilots license -- I don't think the F.A.A. would appreciate that and I don't feel like spending the Summer at Gitmo! So, I've adapted this recipe for the high dessert and the home kitchen.
This is a perfect Summer brunch dish when paired with a chilled white wine and some artisan sourdough French bread!
Ingredients needed to make Southwest Crab Custard (serves 4):
- 2 1/2 Tbs. butter
- 1 yellow onion, peeled and minced
- 3 stalks celery, minced
- 1 red bell peppers, cored, seeded and minced
- 2 cloves garlic, minced
- 6 Tbs. mayonnaise
- 1/4 cup Dijon-style mustard
- 3 tsp. minced cilantro
- 2 tsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. hot sauce
- 1/4 tsp. ground cumin
- 1 egg, beaten
- 1 lb. lump crab meat (the meat from the body of the crab)
- 1/2 cup heavy cream
- Pre-heat your oven to 350 degrees and lightly oil four custard or ramekin cups.
- In a medium saute pan or skillet melt the butter over medium heat. Add the onion, celery, red bell pepper and garlic and saute 5 minutes.
- Into the saute pan stir the mayonnaise, mustard, cilantro, Worcestershire sauce, salt, cayenne, hot sauce, beaten egg and crab meat. Let this mixture cook 2 minutes.
- Spoon the crab mixture into the prepared custard cups.
- Spoon the heavy cream over the crab mixture.
- Place in the oven and bake 25 minutes.
- Remove from the oven and let cool 10 minutes before serving.
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