Print

Crab Brûlée Recipe

Learn how to make savory crab brûlée with creamy custard, fresh crab, and a caramelized topping. Perfect for a gourmet seafood appetizer
Print Recipe

This Crab Brûlée is a luxurious and savory twist on classic crème brûlée, featuring lump crab meat, a rich custard base, and a caramelized golden topping. Perfect as an elegant appetizer or seafood lover’s delight! 🦀🔥

Ingredients

Scale

For the Crab Custard:

  • 1 cup lump crab meat
  • 3 large egg yolks
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ½ tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for heat)
  • 1 tsp lemon zest

For the Brûlée Topping:

  • 2 tbsp granulated sugar or finely grated Parmesan cheese
  • 1 tbsp fresh chives, chopped (for garnish)

Instructions

  1. Preheat & Prepare Ramekins:

    • Preheat oven to 325°F (163°C).
    • Lightly grease four 6-ounce ramekins.

  2. Make the Crab Custard:

    • In a bowl, whisk together egg yolks, heavy cream, Parmesan cheese, Dijon mustard, Worcestershire sauce, salt, black pepper, cayenne, and lemon zest until smooth.
    • Gently fold in lump crab meat, keeping it intact.

  3. Bake the Custard:

    • Divide the mixture evenly among the ramekins.
    • Place ramekins in a baking dish and pour hot water halfway up the sides (water bath).
    • Bake for 25-30 minutes, or until set but slightly jiggly in the center.

  4. Caramelize the Topping:

    • Let custards cool slightly.
    • Sprinkle sugar or Parmesan cheese on top and use a kitchen torch to caramelize until golden brown.

  5. Serve & Enjoy:

    • Garnish with fresh chives and serve warm or at room temperature.

Notes

  • For a deeper seafood flavor, mix in a splash of seafood stock.
  • For a crispier brûlée, use a thin, even layer of sugar before torching.
  • For a keto-friendly version, skip the sugar and use Parmesan for the crust.

Find it online: https://kenzierecipes.com/crab-brulee-recipe/