Description
This luxurious Crab Brulee combines tender crab meat with a rich, creamy custard, topped off with a crisp caramelized layer. It’s an elegant appetizer or indulgent special-occasion dish that brings together the sweet brininess of crab and the velvety texture of a classic crème brûlée.
Ingredients
Scale
- 8 ounces (about 225 g) lump crab meat, picked over for shells
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped (about 2 tablespoons)
- 1 garlic clove, minced
- 1 cup (240 ml) heavy cream
- 2 large egg yolks
- 2 tablespoons grated Parmesan cheese (optional)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons granulated sugar (for caramelizing on top)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Sauté Aromatics: In a small skillet over medium heat, melt the butter. Add the shallot and garlic, cooking until soft and fragrant (about 3–4 minutes). Remove from heat and allow to cool slightly.
- Blend the Custard: In a mixing bowl, whisk together the heavy cream, egg yolks, salt, black pepper, and cayenne pepper (if using).
- Combine Crab & Aromatics: Gently fold the sautéed shallots, garlic, and crab meat into the custard mixture. If you’re using Parmesan cheese, fold it in as well.
- Fill the Ramekins: Evenly divide the mixture into 4 small ramekins or oven-safe custard cups.
- Bake in a Water Bath: Place the ramekins in a baking dish. Carefully pour hot water into the dish so that it comes halfway up the sides of the ramekins. This water bath helps the custard cook evenly.
- Bake: Transfer to the preheated oven and bake for 30–35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let them cool for about 10 minutes.
- Caramelize the Sugar: Sprinkle about ½ tablespoon of granulated sugar evenly on top of each custard. Using a kitchen torch, heat the sugar until it melts and forms a caramelized, golden-brown crust. If you don’t have a torch, set your oven to broil and place the ramekins under the broiler for 1–2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Let the sugar crust cool for a minute. Top with chopped chives or parsley, and serve warm.
Notes
- Variations:
- Add a pinch of Old Bay seasoning for extra seafood flavor.
- Use grated Gruyère or Cheddar instead of Parmesan for a different cheesy dimension.
- Tips for Preparation & Serving:
- Ensure you pick through the crab meat to remove any cartilage or shell fragments.
- For a smoother custard, gently stir rather than whisk once the crab meat is added, so the lumps of crab remain intact.
- Serve with crostini or toasted baguette slices for an extra crunch.
- Allergies & Intolerances:
- Contains shellfish, dairy, and eggs. Not suitable for anyone with these specific allergies.
- Taste Adjustments:
- For added heat, increase the cayenne pepper.
- If you prefer a milder flavor, omit cayenne pepper and garlic.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Oven
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~320 kcal
- Sugar: ~4 g
- Sodium: ~680 mg
- Fat: ~22 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~9 g
- Trans Fat: ~0 g
- Carbohydrates: ~7 g
- Fiber: ~0 g
- Protein: ~18 g
- Cholesterol: ~150 mg