Crab Brulee Recipe
Indulge in a creamy crab brulee—a savory twist on the classic custard dessert. This dish blends tender crab meat with a rich custard base, topped with a golden caramelized crust. Perfect for dinner parties or a special treat, it’s easier to make than it looks!
Ingredients
- 8 ounces fresh lump crab meat drained if canned
- 1 cup heavy cream
- 2 large egg yolks
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar for topping
- Optional: 1 teaspoon lemon zest for garnish
- Optional: 1 tablespoon chopped fresh chives for garnish
Instructions
- Preheat Oven: Set your oven to 325°F (163°C). Place four 4-ounce ramekins in a baking dish.
- Mix Custard: In a bowl, whisk heavy cream, egg yolks, whole egg, salt, pepper, and nutmeg until smooth.
- Add Crab: Gently fold in the crab meat. Add lemon zest if using—keep the chunks intact.
- Fill Ramekins: Divide the mixture evenly among the ramekins.
- Bake with Water Bath: Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 25–30 minutes until the custard sets with a slight jiggle.
- Cool: Remove ramekins from the water bath. Cool for 10 minutes, then chill in the fridge for 1 hour.
- Caramelize Top: Sprinkle 1/2 tablespoon sugar over each custard. Use a kitchen torch to caramelize until golden. (Or broil for 1–2 minutes, watching closely.)
- Serve: Garnish with chives if desired. Enjoy warm or chilled!
Notes
Tips and Variations
- Tip: Use a water bath to prevent cracks and ensure a creamy texture.
- Tip: Drain canned crab well to avoid a watery custard.
- Variation: Add a pinch of cayenne for a spicy kick.
- Variation: Swap crab for shrimp or lobster for a different seafood twist.
- No Torch?: Broil the sugar topping, but keep an eye on it—it burns fast!
- Calories: 280 kcal
- Protein: 14g
- Fat: 22g
- Carbohydrates: 6g
- Sugar: 5g
- Sodium: 650mg
- Notes: Values are estimates based on ingredients like lump crab meat and heavy cream. Adjust for substitutions.