Recipes Crab Flan Le Cellier, Canada, Epcot
For Crab Flan
Ingredients for Crab Flan:
5 each egg yolk
2 cups heavy cream
¼ cup charred corn
1 cup crab
¼ teaspoon chopped tarragon
2 tablespoons lemon juice
2 tablespoons small diced red pepper
1 teaspoon Old Bay Seasoning
Ingredients for Mustard Aioli:
4 each egg yolk
1/2 cup canola oil
8 tablespoon maile mustard
2 tablespoon lemon juice
1 cup chicken stock
To taste salt
To taste pepper
Ingredients for Paprika Aioli:
1 each egg yolk
¼ cup canola oil
½ cup paprika oil
2 tablespoon maile mustard
2 tablespoons lemon juice
1 tablespoon chicken stock
To taste salt
To taste pepper
Ingredients for Corn Salad:
¼ cup charred corn
¼ cup diced red pepper
1 teaspoon chopped chives
To taste salt
To taste pepper
Ingredients for Cornbread Crunch:
1 cup cornbread crumbs
1 ½ cup Panko bread crumbs
1tablespoon crushed red pepper
To taste salt
To taste pepper
For Crab Flan:
• In a large bowl, mix eggs and cream. Season with salt and pepper.
• Add remaining ingredients.
• Spoon crab mixture in ramekin dishes sprayed with cooking oil.
• Place on cookie sheet. Fill ½ up with water.
• Bake at 300 ° for approximately 30 minutes or until set.
• Let cook and pop out of dish.
For Mustard Aioli:
• In a small bowl, make an emulsion with egg and canola oil.
• Add mustard, lemon juice and stock.
• Season with salt and pepper.
For Paprika Aioli:
• In a small bowl, make an emulsion with the egg yolk, canola oil and paprika oil.
• Add mustard, lemon juice and chicken stock.
• Season with salt and pepper.
For Corn Salad:
• Take an ear of corn, leaving the husk on, grill the corn.
• Cut corn off ear.
• Add chives and salt to taste.
For Corn Bread Crunch:
• In a small bowl, mix all ingredients.
Assembly:
• Place 3 crab flan on long thin plate.
• Drizzle 1 tablespoon mustard aioli over plate
• Drizzle 1 tablespoon paprika aioli over plate
• Sprinkle cornbread crunch over flan
• Sprinkle corn salad over plate.
• Garnish with a popcorn shoot. (optional)
