Perfect Crab Brûlée Recipe: Creamy and Easy to Make
This elegant, creamy Crab Brûlée is a savory twist on a classic, combining sweet lump crab with a silky custard and a crisp brûléed sugar topping - perfect for dinner parties or a cozy night in.
Equipment
- Ramekins
- Kitchen Torch
- Mixing Bowl
- Whisk
- Baking Dish
Ingredients
Crab Brûlée Ingredients
- 8 oz lump crab meat picked over for shells
- 1 cup heavy cream
- 4 egg yolks
- 1 shallot minced
- 1 tsp Dijon mustard
- 1 tbsp fresh chives or tarragon chopped
- 1/2 tsp salt
- 1/4 tsp white pepper
- 2 tbsp granulated sugar for topping
- 1 tbsp butter melted, for brushing ramekins
Instructions
- Preheat oven to 300°F. Lightly butter ramekins and set them in a baking dish.
- In a bowl, whisk together egg yolks, cream, Dijon mustard, minced shallot, herbs, salt, and white pepper until smooth. Gently fold in crab meat.
- Divide mixture among ramekins. Fill baking dish with hot water halfway up the sides of the ramekins.
- Bake for 30-35 minutes until custard is just set but slightly wobbly. Cool to room temperature, then chill for at least 2 hours or overnight.
- Before serving, sprinkle sugar evenly over each brûlée. Torch until golden and crisp. Serve immediately with toast points or crackers.
Notes
For the smoothest texture, strain the custard mixture before folding in the crab. Use a kitchen torch for best caramelization results!