Crab Brûlée
A luxurious twist on the classic crème brûlée, this savory Crab Brûlée combines fresh crab meat, creamy custard, and a crispy, caramelized topping. Perfect for special occasions or an elegant appetizer!
Equipment
- Ramekins
- Kitchen Torch
- Mixing Bowl
- Whisk
- Baking Dish
- Saucepan
Ingredients
Base Ingredients
- 1 cup fresh lump crab meat
- 1 cup heavy cream
- 2 large egg yolks
- 1 tbsp grated parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh chives
Topping
- 2 tbsp grated Gruyère cheese
- 1 tbsp granulated sugar for brûlée topping
Instructions
- Preheat oven to 325°F (163°C).
- In a bowl, whisk together egg yolks, Dijon mustard, cayenne, Old Bay, salt, and black pepper.
- In a saucepan, heat heavy cream over low heat until warm but not boiling.
- Slowly pour the warm cream into the egg mixture, whisking continuously to prevent scrambling.
- Stir in crab meat, parmesan cheese, and chives.
- Pour the mixture evenly into 4 small ramekins.
- Place ramekins in a baking dish and add hot water halfway up the sides to create a water bath.
- Bake for 30–35 minutes or until the custard is set but slightly jiggly in the center.
- Remove from the oven and let cool for 15 minutes.
- Sprinkle each custard with grated Gruyère cheese and a pinch of sugar.
- Use a kitchen torch to caramelize the top until golden and crispy.
- Let it sit for 1–2 minutes before serving.
Notes
For the smoothest custard, strain your mixture through a fine mesh sieve before pouring into ramekins.