Crab Brulee Recipe
This Crab Brulee Recipe is a luxurious twist on the classic French dessert, transforming it into a savory seafood delicacy. Rich custard made with heavy cream and egg yolks is blended with fresh crab meat, Dijon mustard, and herbs, then topped with your choice of caramelized cheese or sugar for a perfect contrast of textures. Elegant and unexpected, this dish is perfect as a gourmet appetizer or an indulgent main course.
Ingredients
- 1 cup fresh crab meat (lump or claw)
- 1 cup heavy cream
- 2 egg yolks
- ¼ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon lemon zest
- 1 teaspoon chives, finely chopped
- 1 tablespoon unsalted butter (for greasing ramekins)
Topping Options (choose one):
- 2 tablespoons finely grated Gruyère cheese (for savory brûlée) OR
- 1 tablespoon sugar (for slightly sweet crust)
Instructions
- Preheat oven to 300°F (150°C).
- In a medium bowl, whisk together egg yolks, heavy cream, Dijon mustard, salt, pepper, and cayenne until smooth.
- Gently fold in crab meat, lemon zest, and chives, being careful not to break up the crab.
- Grease 4 small ramekins with unsalted butter.
- Divide the mixture evenly among the ramekins.
- Place ramekins in a deep baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove ramekins from the water bath and let cool for 5 minutes.
Caramelizing the Top for a Savory Cheese Topping
- Sprinkle each custard with a thin layer of Gruyère cheese.10. Use a culinary torch to melt and caramelize the cheese until golden and bubbly.
Caramelizing the Top for a Traditional Sugar Topping
- Sprinkle each custard with a thin layer of sugar.
- Torch until the sugar forms a crisp, golden crust.
- Garnish with fresh chives or microgreens and serve with crusty bread or crackers.
Notes
- For a milder flavor, substitute Gruyère with shredded mozzarella or omit cayenne pepper.
- Use lump crab meat for a luxurious texture, but claw meat works well too.
- This dish can be made ahead and stored in the fridge; torch just before serving for best results.