Description
This crab brulee recipe is a savory twist on the classic French dessert, featuring sweet lump crab meat folded into a rich, creamy custard and topped with a golden, caramelized crust. It’s an elegant appetizer that’s perfect for dinner parties, holiday gatherings, or whenever you want to treat yourself to something truly special.
Ingredients
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1 tablespoon unsalted butter
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2 cloves garlic, finely minced
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1 small shallot, finely chopped
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1/4 teaspoon paprika (optional)
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1/2 pound fresh lump crab meat, picked over for shells
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3 large egg yolks
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 tablespoon lemon juice
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1 tablespoon chopped fresh chives or dill
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2 tablespoons fine breadcrumbs or demerara sugar (for topping)
Instructions
Grease four small ramekins with butter and place them in a deep baking dish. Preheat oven to 325°F.
In a small skillet, melt butter over medium heat. Add garlic and shallots and cook for 2 to 3 minutes, until soft and fragrant. Remove from heat.
In a bowl, gently mix the crab meat, cooked garlic and shallots, salt, white pepper, paprika, lemon juice, and fresh herbs.
In another bowl, whisk together egg yolks and heavy cream until smooth. Stir in Parmesan cheese. Pour the cream mixture into the crab mixture and gently fold to combine.
Divide the custard mixture evenly into the prepared ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 35 to 40 minutes or until the custard is set but slightly wobbly in the center.
Carefully remove ramekins from the water bath. Let them cool slightly. Chill in the refrigerator for 30 minutes to firm up, or proceed to the topping step if serving warm.
Before serving, sprinkle breadcrumbs or demerara sugar on top of each custard. Caramelize using a kitchen torch or broil for 1 to 2 minutes until golden brown.
Garnish with extra herbs or a lemon wedge if desired. Serve warm or cold.
Notes
For a smoother custard, strain the cream mixture before adding it to the crab.
Always use fresh crab meat for the best flavor, but high-quality canned or refrigerated lump crab works in a pinch.
Don’t overbake—custard should be set but slightly jiggly in the center.
If you don’t have a torch, broil with care and watch closely to avoid burning.
To make it vegetarian, use sautéed mushrooms or leeks instead of crab.
- Prep Time: 15
- Cook Time: 40