Crab Brulee Recipe
This savory Crab Brulee Recipe features creamy custard folded with sweet lump crab meat and finished with a golden caramelized sugar crust — a rich, elegant dish that's surprisingly easy to make at home.
Equipment
- Mixing bowl
- Whisk
- Ramekins
- Baking dish
- Kitchen torch
Ingredients
Crab Brulee Custard
- 1 cup lump crab meat drained and checked for shells
- 3 large egg yolks
- 1 cup heavy cream
- 1 tbsp dry sherry or white wine optional
- 1 tsp Dijon mustard
- 1 pinch cayenne pepper optional
- salt and pepper to taste
- 1 tbsp parmesan cheese finely grated
- 1 tbsp brown sugar for topping
- fresh chives or microgreens for garnish
Instructions
- Preheat oven to 325°F (160°C). Arrange 4 ramekins in a baking dish and set aside.
- In a mixing bowl, whisk together egg yolks, heavy cream, Dijon mustard, dry sherry, cayenne pepper, salt, and pepper until smooth.
- Gently fold in the lump crab meat, being careful not to break it up too much.
- Divide the mixture between the ramekins. Sprinkle a bit of parmesan cheese on top of each.
- Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 20–25 minutes, until just set.
- Remove from oven, let cool to room temperature, then refrigerate for at least 1 hour or overnight.
- Before serving, sprinkle a thin layer of brown sugar over each custard and caramelize with a kitchen torch or under the broiler.
- Garnish with fresh chives or microgreens and serve immediately.
Notes
You can prep the custard a day in advance and brûlée just before serving. For variety, try swapping crab for chopped shrimp or smoked salmon.