In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Generously brush 6 to 8 ramekin or custard cups with melted butter. Divide crab meat with brocolli among the ramekins.
Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water.
Oven poach for 1 hour at 325F or until set. Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce. In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.