Crab Brulee Recipe
A delicious twist on the classic crème brûlée, this savory crab brulee features creamy crab meat under a crispy, caramelized sugar topping. Perfect for impressing guests or treating yourself to something indulgent.
Equipment
- 1 Ramekins Small baking dishes for individual servings
- 1 Kitchen Torch For caramelizing sugar on top of the brulee
- 1 Whisk To mix custard ingredients
- 1 Baking Dish (large) To create a water bath for baking ramekins
- 1 Mixing Bowl To combine custard ingredients
- 1 Oven To bake custard
Ingredients
- 1 cup Fresh Crab Meat Dungeness or King crab preferred for richer flavor
- 5 large Egg Yolks For custard base
- 2 cups Heavy Cream Full-fat for creamy texture
- 1/2 teaspoon Salt To balance the flavors
- 1/4 teaspoon Black/White Pepper Adds mild spice
- 1/8 teaspoon Nutmeg For warmth and aromatic touch
- 1-2 tbsp Chopped Herbs Parsley or chives for garnish and freshness
- 2 tablespoons Sugar For caramelizing the top
Instructions
- Prepare the Crab Meat: Pick through the crab meat, removing any shells. If using king crab, break into smaller pieces.
- Make the Custard Mixture: Whisk egg yolks, heavy cream, salt, pepper, and nutmeg together until smooth.
- Combine Crab and Custard: Gently fold crab into the custard mixture, ensuring even distribution.
- Bake the Brulee: Preheat the oven to 325°F (165°C). Pour mixture into ramekins and place in a water bath. Bake for 30-35 minutes, until slightly jiggly in the center.
- Caramelize the Top: Sprinkle sugar over custards and use a kitchen torch to caramelize the top until golden brown.
- Garnish and Serve: Garnish with fresh herbs like parsley or chives and serve slightly warm.
Notes
- Fresh crab is ideal for the best flavor. If using frozen crab, ensure it’s fully thawed before using.
- Keep a close eye on the broiler or torch to avoid burning the sugar crust.
- Let the brulee sit for a few minutes after caramelizing the top for the best flavor balance.