Crab Brulee Recipe
This elegant Crab Brulee Recipe combines the delicate sweetness of crab meat with the creamy richness of a classic crème brûlée. It's a savory twist on the traditional dessert, perfect as an appetizer for an upscale dinner or a luxurious brunch item.
Servings 4
Calories 320kcal
Cost $25-$30
Equipment
- Mixing bowls
- Whisk
- Ramekins (4 small)
- Baking dish
- Kitchen torch (optional, for caramelizing the top)
- Fine mesh sieve
- Saucepan
Ingredients
- 8 oz Lump crab meat Fresh or canned, drained and picked for shells
- 1 ½ cups Heavy cream Full-fat for creaminess
- 3 Egg yolks Large
- ¼ cup Parmesan cheese Finely grated
- ½ tsp Dijon mustard Adds depth
- 1 tsp Lemon juice Freshly squeezed
- 1 tsp Old Bay seasoning For a touch of spice
- ½ tsp Salt Adjust to taste
- ¼ tsp Ground black pepper Freshly cracked
- 4 tsp Sugar For caramelizing the top
- 1 tbsp Chives Finely chopped, for garnish
Instructions
Preheat the Oven
- Preheat your oven to 325°F (160°C). Arrange four small ramekins in a baking dish.
Prepare the Crab Mixture
- Gently combine the crab meat, lemon juice, and Old Bay seasoning in a bowl. Set aside.
Make the Custard Base
- In a saucepan over medium heat, warm the heavy cream until it just begins to steam—do not let it boil. Remove from heat.
Whisk the Eggs and Cheese
- In a mixing bowl, whisk the egg yolks until smooth. Gradually add the Parmesan cheese, Dijon mustard, salt, and pepper.
Temper the Eggs
- Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Pass the mixture through a fine mesh sieve for a silky texture.
Assemble the Brulee
- Divide the crab meat evenly among the ramekins. Pour the custard mixture over the crab until the ramekins are ¾ full.
Bake
- Carefully pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins. Bake for 25 minutes, or until the custards are set but still slightly jiggly in the center.
Cool and Caramelize
- Remove the ramekins from the water bath and let them cool for 10 minutes. Sprinkle 1 teaspoon of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp.
Garnish and Serve
- Garnish with chopped chives and serve warm or at room temperature.
Notes
- Crab Meat: Fresh crab meat is ideal for flavor, but high-quality canned crab meat works well in a pinch. Always check for shells before use.
- Cheese Substitutions: Swap Parmesan with Gruyere or Pecorino Romano for a slightly different taste.
- Torch Alternatives: If you don’t have a kitchen torch, caramelize the sugar under a broiler. Watch carefully to avoid burning.
- Make Ahead: You can prepare the custards a day in advance, refrigerate them, and caramelize the tops just before serving.
- Dietary Notes: This recipe is naturally gluten-free.
Enjoy your luxurious Crab Brulee Recipe, a dish that’s sure to impress and delight at any gathering!