Description
A close-up of Crab Brûlée, featuring a golden caramelized sugar topping and garnished with fresh chives, perfect for impressing guests at your next dinner.
Ingredients
Scale
- 1 pound of fresh crab meat (preferably lump crab)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning (optional for added flavor)
- Salt and pepper to taste
- 1 tablespoon butter
- 2 teaspoons finely chopped fresh chives (for garnish)
- 1 tablespoon brown sugar (for the brûlée topping)
Instructions
- Prepare the Crab Meat: If using fresh crab, pick through it to remove shells or cartilage. Set the crab aside. For canned crab, drain it well and pat dry with paper towels to remove excess moisture.
- Cook the Crab Base: In a medium saucepan, melt butter over medium heat. Add heavy cream and milk, stirring until the mixture is heated through but not boiling.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks, Dijon mustard, Old Bay seasoning (optional), and a pinch of salt and pepper. Gradually add a little hot cream mixture into the yolks to temper them. Stir constantly to prevent scrambling. Once combined, slowly pour in the remaining cream mixture, continuing to whisk.
- Combine the Crab: Pour the custard mixture back into the saucepan and cook over low heat for 2-3 minutes, stirring constantly until thickened. Add the crab meat to the custard and gently mix to combine. Season with salt and pepper to taste.
- Prepare the Ramekins: Pour the crab custard into individual ramekins or a single baking dish.
- Bake: Preheat the oven to 325°F (165°C). Place the ramekins in a baking dish and fill the baking dish with hot water halfway up the sides of the ramekins to create a water bath. Bake for 25-30 minutes or until the custard is set but still slightly wobbly in the center. Remove from the oven and cool for 10 minutes. Transfer to the fridge and chill for at least 2 hours.
- Brûlée Topping: Before serving, sprinkle a thin layer of brown sugar on top of each ramekin. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy layer. Alternatively, place the ramekins under the broiler for 2-3 minutes, but watch closely to avoid burning.
- Garnish and Serve: Garnish with freshly chopped chives. Serve immediately and enjoy!
Notes
- Crab Meat: Fresh lump crab is ideal for this recipe, but canned crab meat can be used in a pinch. Just make sure it’s drained and well-dried.
- Make Ahead: Crab Brûlée can be made a day ahead. Simply prepare through step 6 and refrigerate. When ready to serve, add the sugar topping and brûlée it just before eating.
- Flavor Variations: Feel free to add other spices or herbs like smoked paprika, garlic powder, or fresh tarragon to customize the flavor of the custard.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: frensh americain
Nutrition
- Calories: 280kcal
- Sugar: 2g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 275mg
Keywords: Crab Brûlée, Savory Brûlée, Crab Recipes, French Recipes, Crème Brûlée twist, Crab Appetizer, Gourmet Crab Dish, Savory Desserts