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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Plunge crab into a 4 quart saucepan of boiling salted water and cook 8
minutes from time crab enters water for large single crab or 5 minutes for
smaller crabs. Transfer crab with tongs to a cutting board. Crack crab,
then cut into roughly 1 inch pieces.
Cook scallion, garlic, ginger, and crab in oil in a 5 quart heavy pot over
moderate heat, stirring, until scallion is softened, 3-5 minutes.
Add cream, half and half, and brown sugar and simmer, stirring
occassionally, until liquid is reduced by one third, about 25 minutes.
Stir in basil and break up crab into smaller pieces with the edge of a
metal spoon. Pour crab cream through a large fine sieve into a large bowl,
discarding solids, and cool slightly. (Crab cream should measure 1 3/4
cups. If you have too much, boil a few minutes more to reduce it; if you
have too little, add enough water to measure 1 3/4 cups.)
Preheat oven to 325F .
Whisk together whole egg, yolks, fish sauce, and soy sauce in a large bowl,
then gradually whisk in crab cream in a slow stream. Ladle into ramekins
and bake in a hot water bath until toothpick comes out clean, 15-20
minutes. Transfer ramekins to a rack and cool to room temperature, 15-20
minutes.
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