Crab Brulee Recipe You’ll Instantly Fall in Love With
Discoverthis irresistible crab brulee recipe for a creamy, savory twist on a classic.Perfect for impressing guests or treating yourself to something special!
Ingredients
Ingredients for Crab Brulee
- Before we dive into the magic of making this savory crème brûlée let's gather everything you need. Quality ingredients are key to achieving the perfect balance of rich, creamy texture and delicate seafood flavor.
For the Crab Custard:
- 8 oz lump crab meat – Fresh or high-quality canned crab for the best flavor
- 1 cup heavy cream – Creates a smooth velvety texture
- 2 large egg yolks – Essential for a rich creamy custard
- ¼ cup grated Parmesan cheese – Adds a subtle nutty depth
- ½ tsp Dijon mustard – Enhances the savory notes
- ¼ tsp white pepper – A milder alternative to black pepper
- ¼ tsp sea salt – Balances and enhances the flavors
- Pinch of cayenne pepper – Optional for a hint of warmth
For the Caramelized Topping:
- 2 tbsp brown sugar or granulated sugar – Forms the signature brûlée crust
- Fresh chives optional – For garnish and a pop of color
Kitchen Tools You’ll Need:
- ✔ Ramekins – Individual portions bake evenly in these small dishes
- ✔ Whisk – For smoothly blending the custard mixture
- ✔ Fine mesh strainer – Ensures a silky lump-free texture
- ✔ Baking dish – To create a water bath for even baking
- ✔ Brûlée torch – For that crisp golden sugar crust
Instructions
How to Make Crab Brulee
- Now that we have everything ready, let’s bring this savory crème brûlée to life. Follow these simple steps to create a silky-smooth crab custard with a perfectly caramelized sugar crust.
Prepare the Custard Mixture
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, Dijon mustard, white pepper, sea salt, and a pinch of cayenne pepper (if using).
- Gently fold in the lump crab meat, being careful not to break it apart too much—you want to keep those tender chunks intact for the best texture.
Strain for a Silky Texture
- Pour the mixture through a fine mesh strainer into a clean bowl. This step removes any small lumps, ensuring a luxuriously smooth custard.
- Distribute the strained mixture evenly into 4 small ramekins.
Create a Water Bath for Even Baking
- Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins. This gentle cooking method keeps the custard creamy and prevents it from curdling.
- Carefully transfer to the preheated oven and bake for 25-30 minutes, or until the custard is just set but still slightly jiggly in the center.
Cool and Chill
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to develop and the custard to firm up.
Caramelize the Sugar Crust
- Just before serving, sprinkle a thin, even layer of brown sugar (or granulated sugar) over each custard.
- Using a brûlée torch, melt the sugar until it turns golden brown and forms a crisp crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Garnish and Serve
- Let the sugar crust set for a minute, then garnish with fresh chives for a touch of color and brightness.
- Crack through the crispy topping and enjoy the creamy, seafood-infused custard beneath!
Notes
Nutrition Information (Per Serving)
- Calories: 350
- Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 155mg
- Sodium: 460mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugars: 7g
- Protein: 22g