Description
This crab brulee recipe is a luxurious and savory twist on the classic crème brûlée. It features fresh lump crab meat blended into a silky custard, enhanced with rich cream, egg yolks, and delicate seasonings. The dish is topped with a crisp caramelized sugar crust, adding a slight sweetness that perfectly balances the creamy seafood base. Serve it as an elegant appetizer for special occasions, or impress your guests with this restaurant-quality dish at home.
Ingredients
Ingredients
For the Crab Custard
- ¾ cup lump crab meat, fresh or canned (drained)
- 1½ cups heavy cream
- 3 large egg yolks
- ¼ cup Parmesan cheese (optional, for extra depth)
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional, for added color)
For the Caramelized Topping
- 2 tablespoons granulated sugar
For Garnishing (Optional)
- 1 tablespoon chopped chives
- Lemon wedges for serving
Instructions
Instructions
-
Preheat the Oven
- Set your oven to 325°F (163°C). Prepare a deep baking dish for a water bath.
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Prepare the Custard Base
- In a medium bowl, whisk together the egg yolks, heavy cream, Parmesan cheese (if using), garlic, salt, pepper, and paprika until smooth.
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Incorporate the Crab Meat
- Gently fold in the lump crab meat, ensuring it is evenly distributed in the custard mixture.
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Pour the Custard into Ramekins
- Divide the mixture evenly between 4 small ramekins.
-
Create a Water Bath
- Place the ramekins inside the deep baking dish. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins.
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Bake Until Set
- Transfer the dish to the oven and bake for 30–35 minutes until the custard is firm but slightly jiggly in the center.
-
Cool and Chill
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours.
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Caramelize the Sugar Topping
- Before serving, sprinkle 1/2 tablespoon of sugar over each ramekin.
- Use a kitchen torch to caramelize the sugar until golden and crispy.
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Garnish and Serve
- Let the sugar crust harden for a minute, then garnish with chopped chives and serve with lemon wedges.
Notes
✔ Use Fresh Crab for the Best Flavor – If using canned crab, drain it well and remove excess moisture before adding it to the custard.
✔ No Torch? No Problem! – If you don’t have a torch, place the ramekins under a broiler for 1–2 minutes to caramelize the sugar.
✔ Make Ahead – Prepare the custard up to 1 day in advance and refrigerate. Caramelize the sugar just before serving.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Cuisine
Nutrition
- Calories: 320
Keywords: crab brulee recipe, savory crème brûlée, seafood custard, gourmet seafood dish, lump crab meat recipe, caramelized seafood dish, elegant appetizers, creamy seafood dish