Description
Crab Brûlée is a refined, savory twist on classic crème brûlée, pairing fresh crab meat with a rich custard base of heavy cream and egg yolks, finished with a crisp caramelized sugar top. The comforting, creamy texture contrasts beautifully with the crackly burnt sugar, while optional lemon zest and Parmesan cheese add brightness and umami. Perfect for elegant starters or dinner parties.
Ingredients
- 200g fresh crab meat (or substitute with canned or frozen crab)
- 200ml heavy cream
- 4 egg yolks
- Lemon zest (optional)
- 2 tablespoons sugar (for caramelizing)
- Salt and pepper to taste
- Parmesan cheese (optional, for a cheesy variation)
Instructions
- Prepare the crab meat; if using canned or frozen, pat dry to remove excess moisture.
- In a bowl, whisk together the heavy cream, egg yolks, salt, and pepper. Fold in the crab meat and lemon zest if using.
- Divide the mixture between four ramekins. Place ramekins in a baking dish and pour hot water around them to reach halfway up the sides.
- Bake at 325°F (160°C) for 30–35 minutes, until custards are set but still slightly jiggly in the center.
- Sprinkle 1/2 tablespoon sugar evenly over each ramekin. Use a blow torch to caramelize the sugar until golden and crisp.
- Let cool before serving, allowing flavors to develop.
Notes
For substitutions, swap crab with lobster or use dairy-free cream for lactose-free needs. Mixture can be prepped a day ahead; chill, then brûlée before serving. Store leftovers refrigerated, uncovered, to maintain crispy top. Too runny custard may result from underbaking; if so, extend bake time in 5-minute increments. Use superfine sugar for the most even brûlée topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French Fusion
Nutrition
- Serving Size: 1 ramekin (approx. 120g)
- Calories: 280
- Sugar: 10g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 230mg