Crab Brulee Recipe
A savory twist on the classic crème brûlée, this crab brulee recipe combines lump crab meat, creamy custard, and a caramelized topping — perfect for elegant appetizers or gourmet dinners.
Equipment
- Ramekins
- Mixing Bowl
- Whisk
- Baking dish
- Kitchen torch
- Measuring Spoons
- Measuring cups
Ingredients
Custard Base
- 1 cup heavy cream
- 2 egg yolks large
- 1 whole egg large
- 0.5 teaspoon Dijon mustard
- 1 tablespoon shallots finely chopped
- 0.25 teaspoon cayenne pepper optional
- 0.5 teaspoon lemon zest
- salt and pepper to taste
Crab Mixture
- 6 oz lump crab meat drained and picked over
- 1 tablespoon chopped chives or parsley
- 0.5 teaspoon Old Bay seasoning optional
Brulee Topping
- 2 tablespoons Parmesan or Gruyère cheese grated, for savory topping
- 1 tablespoon turbinado sugar for a sweet crunch alternative
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease 4 small ramekins. Boil water for a water bath.
- In a bowl, whisk together heavy cream, eggs, mustard, shallots, lemon zest, cayenne, salt, and pepper until smooth.
- Gently fold in lump crab meat, herbs, and Old Bay seasoning, keeping the crab pieces intact.
- Pour the mixture evenly into ramekins. Place them in a baking dish and pour hot water halfway up the sides.
- Bake for 30–35 minutes, until the custards are just set with a slight jiggle in the center.
- Remove and cool to room temperature, then refrigerate for at least 2 hours or up to 24 hours.
- Before serving, sprinkle each ramekin with cheese or turbinado sugar and torch until caramelized.
- Let sit for 1–2 minutes, then serve immediately with crostini or greens.
Notes
For a gourmet variation, try adding a splash of dry sherry or a touch of truffle oil to the custard base. Always use fresh lump crab for best flavor.
