STEAMED CORN CUSTARDS WITH CRAB

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.