Crab Brûlée Recipe
The Crab Brûlée Recipe is a delicious twist of classic crame brooli, made from creamy custard and fresh kinky crab meat, then served with a golden, crisp finish. It’s perfect for rich, elegant and special opportunities. With fresh ingredients, carefully cooking and some creative changes, you can easily make this delicious dishes at home and affect every guest present at the table.
Ingredients
- 1 cup fresh lump crab meat (picked clean of shells)
- 1 ½ cups heavy cream
- 3 egg yolks
- 1 whole egg
- 2 tbsp Parmesan cheese (for topping)
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp finely chopped chives
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven - Preheat your oven to 325°F (163°C).
- Prepare the custard base - In a saucepan over medium heat, heat the heavy cream until it begins to boil. Remove from the heat.
- Add the egg yolks - In a mixing bowl, whisk the egg yolks until smooth. Slowly add the hot cream, whisking constantly to prevent the eggs from curdling.
- Add the crab and seasoning - Gently combine the crab meat, chives, salt, pepper, and any additional spices or herbs you like.
- Fill the ramekins - Spoon the mixture into the ramekins, filling each one about ¾ full. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake the custards - Carefully insert the baking dish into the oven and bake for 30-35 minutes, or until the custards are just set with a slight jiggle in the center.
- Cool and chill - Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until completely cool.
- Brûlée the tops - Just before serving, sprinkle a thin layer of sugar (or a tastier alternative like Parmesan) on top of each custard. Use a kitchen torch to caramelize the tops until golden and crisp.
- Serve and enjoy - Serve immediately, garnished with toast points, crackers, or fresh herbs.