Crab Brûlée
Crab Brûlée is a luxurious and savory twist on the classic crème brûlée, blending the delicate sweetness of fresh crab meat with a rich, creamy custard and a caramelized sugar crust. This dish delivers an elegant balance of flavors, perfect for an upscale appetizer or a gourmet seafood course. The subtle brininess of crab, combined with the creamy texture and the crisp caramelized topping, creates a unique and unforgettable dish.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh sieve
- Ramekins (4-6 oz each)
- Baking dish (for the water bath)
- Kitchen torch (for brûlée topping)
- Measuring cups and spoons
- Ladle
Ingredients
- For the Crab Custard
- 1 cup heavy cream
- ½ cup whole milk
- 3 large egg yolks
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ½ cup fresh lump crab meat picked over for shells
- 2 tablespoons finely chopped chives
- For the Brûlée Topping
- 2 tablespoons granulated sugar or a mix of sugar and finely grated Parmesan for a savory touch
Instructions
- Preheat the Oven:
- Preheat your oven to 300°F (150°C).
- Arrange the ramekins in a baking dish large enough to hold them comfortably.
- Prepare the Custard Base:
- In a saucepan over medium heat, combine the heavy cream and milk. Heat until steaming but not boiling. Remove from heat.
- In a separate bowl, whisk together the egg yolks, Dijon mustard, salt, white pepper, cayenne, lemon zest, Worcestershire sauce, and Old Bay seasoning.
- Temper the Eggs:
- Slowly whisk the hot cream mixture into the egg mixture, adding a little at a time to avoid scrambling the eggs.
- Strain the mixture through a fine-mesh sieve to remove any solids for a smooth texture.
- Assemble and Bake:
- Evenly divide the lump crab meat into the ramekins.
- Pour the custard mixture over the crab, filling each ramekin almost to the top.
- Place the baking dish in the oven and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake the Custards:
- Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the water bath and let cool to room temperature. Then, refrigerate for at least 2 hours (or overnight) to fully set.
- Caramelize the Sugar Topping:
- Just before serving, sprinkle an even layer of sugar (or sugar-Parmesan mix) over each custard.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, broil in the oven for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Let the brûlée cool for a minute to allow the caramelized topping to harden.
- Garnish with extra chives and serve immediately.
- Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (includes chilling time)
- Yield: 4 servings
- Category: Appetizer
- Method: Baking & Caramelizing
- Cuisine: French-Inspired Seafood
- Diet: Pescatarian
- Keywords
- Crab Brûlée, seafood custard, savory crème brûlée, gourmet appetizer, seafood brûlée, elegant seafood dish
- Nutrition (Per Serving)
- Serving Size: 1 ramekin
- Calories: ~290 kcal
- Sugar: ~6g
- Sodium: ~450mg
- Fat: ~24g
- Saturated Fat: ~13g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~7g
- Fiber: 0g
- Protein: ~12g
- Cholesterol: ~190mg
Notes
For a more pronounced umami flavor, use a mix of white and brown crab meat.
A pinch of smoked paprika in the sugar topping adds a unique depth of flavor.
If you don’t have a torch, use your oven’s broiler, but keep a close eye to prevent burning.
This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
If you prefer a fully savory version, substitute the sugar topping with finely grated Parmesan and lightly broil until golden.
A pinch of smoked paprika in the sugar topping adds a unique depth of flavor.
If you don’t have a torch, use your oven’s broiler, but keep a close eye to prevent burning.
This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
If you prefer a fully savory version, substitute the sugar topping with finely grated Parmesan and lightly broil until golden.