crab brulee
Indulge in the creamy, rich flavors of Crab Brûlée, a sophisticated twist on the classic French dessert. This savory version combines delicate lump crab meat with a silky custard, infused with a touch of lemon zest and subtle spices. The highlight? A perfectly caramelized sugar crust that creates a stunning contrast of textures—crispy on top, velvety underneath. Perfect as an elegant appetizer or a unique gourmet main course, this dish is bound to impress at any fine dining occasion.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Recipe
Cuisine American, Française
- 8 oz 225g fresh lump crab meat
- 1 ½ cups 360ml heavy cream
- 3 large egg yolks
- ¼ teaspoon sea salt
- ½ teaspoon lemon zest
- ¼ teaspoon white pepper
- ½ teaspoon Dijon mustard
- 1 teaspoon finely chopped chives
- 1 tablespoon grated Parmesan optional
- 2 tablespoons granulated sugar for caramelizing
Preheat the oven to 300°F (150°C) and place four ramekins in a deep baking dish.
Whisk the custard by combining egg yolks, sea salt, white pepper, and Dijon mustard in a bowl until smooth.
Infuse the cream by heating the heavy cream over medium-low heat until warm (do not boil), then stir in lemon zest.
Temper the eggs by slowly adding the warm cream to the egg mixture while whisking continuously to prevent curdling.
Fold in the crab meat gently for even distribution. Strain for a smoother texture if desired.
Bake in a water bath by pouring the custard into ramekins, placing them in a baking dish, and filling it with hot water halfway up the sides. Bake for 35-40 minutes until the custard is set but slightly wobbly.
Cool and chill by removing the ramekins from the water bath, letting them cool to room temperature, and refrigerating for at least 2 hours.
Caramelize the top by sprinkling an even layer of sugar over each custard and torching it until golden and crisp.
Serve immediately, garnished with chopped chives and a pinch of flaky salt for extra flavor.
- For a richer umami flavor, substitute Parmesan with a touch of truffle oil.
- If you don’t have a torch, broil the Crab Brulee on high for 1-2 minutes to caramelize the sugar.
- Swap lemon zest for a dash of cayenne for a subtle spicy kick.