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)