crab brulee recipe
Crab brulee is a sophisticated dish that merges the rich, custard-like texture of traditional crème brûlée with the delightful taste of crab. While the classic version is sweet and dessert-like, this savory variation elevates crab meat to new heights, making it a perfect starter or main dish. The combination of the creamy filling and the crispy caramelized sugar top creates a beautiful contrast that is visually stunning and delicious.
Servings: 4 people
Calories: 250kcal
Cost: $15
Ingredients
- 1 cup of fresh lump crab meat
- 1 cup heavy cream
- 2 large egg yolks
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- Sugar for caramelizing
Instructions
- Begin by preheating your oven to 325°F (160°C). This temperature is ideal for baking the crab brulee recipe gently, allowing it to set without curdling.
- In a bowl, whisk together heavy cream, egg yolks, and grated Parmesan until smooth. Season with salt and pepper to taste.
- Gently fold the lump crab meat into the custard, preserving chunks for texture and flavor—key to this crab brûlée.
- Pour the mixture into ramekins, place them in a baking dish, and add hot water halfway up the ramekin sides. Bake at 25-30 minutes until the custard is set but slightly jiggly in the center.
- After baking, remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least two hours or until ready to serve.
- Before serving, sprinkle a thin layer of sugar on each crab brûlée. Caramelize with a kitchen torch until golden, or broil for 1-2 minutes, watching closely to avoid burning.
- Let the crab brulee recipe sit for a minute to allow the sugar to harden. Serve it as an impressive appetizer or alongside a fresh salad for a delightful main course.