Crab Brulee is a unique twist on the classic French dessert, crème brûlée, but with savory crab meat. Here’s a simple recipe for you to try:
Crab Brulee Recipe
Ingredients:
- 1 lb fresh lump crab meat (cooked and picked over for shells)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 3 large egg yolks
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped fresh chives (optional, for garnish)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (melted)
- 2 teaspoons brown sugar (for brulee topping)
Instructions:
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Preheat the oven: Set your oven to 325°F (165°C). Prepare your ramekins by lightly buttering them and placing them in a baking dish.
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Prepare the crab filling: In a large bowl, combine the fresh lump crab meat, Dijon mustard, lemon juice, salt, pepper, cayenne, and half of the Parmesan cheese. Gently fold the crab mixture together until it’s evenly combined.
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Make the custard: In a separate bowl, Crab Brulee Receipe whisk the egg yolks with the heavy cream and milk until smooth. Add the remaining Parmesan cheese and melted butter, whisking to combine. Season the mixture with a pinch of salt and pepper.
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Assemble the crab brulee: Spoon the crab mixture evenly into the prepared ramekins, distributing it as evenly as possible. Then, carefully pour the custard mixture over the crab in each ramekin, filling them almost to the top.
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Bake: Place the ramekins in the preheated oven, and bake for about 25–30 minutes, or until the custard is set around the edges but still slightly wobbly in the center. You can test by gently tapping the side of a ramekin. It should jiggle a little but not be runny.
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Cool: Let the crab brulees cool to room temperature, then refrigerate for at least 2 hours or up to overnight.
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Caramelize the top: Before serving, sprinkle a thin, even layer of brown sugar on top of each crab brulee. Using a kitchen torch, carefully caramelize the sugar until it’s golden brown and crispy. If you don’t have a torch, you can place the ramekins under a broiler for about 2–3 minutes, but keep a close eye on them to avoid burning.
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Garnish and Serve: Sprinkle with chopped chives (optional) for a fresh, herby touch and serve immediately.
