Crab Brûlée Recipe : A Savory Twist on Classic Crème Brûlée
Crab Brûlée is a savory twist on the classic crème brûlée, featuring creamy crab meat in a velvety custard base, topped with a crisp, golden sugar crust. Perfect for any special occasion!
Equipment
- Ramekins (for baking)
- Baking dish (for water bath)
- Kitchen torch (for brûlée topping)
- Pan for sautéing
- Whisk and mixing bowl
Ingredients
- 200g fresh lump crab meat
- 1 cup heavy cream
- 4 large egg yolks
- 2 tbsp grated Parmesan cheese
- 1 small shallot, finely chopped
- 1 tbsp butter
- 1 clove garlic, minced
- Salt to taste
- A pinch of white pepper
- A pinch of cayenne pepper (optional)
- 2-3 tsp sugar (for caramelizing)
Instructions
- Preparation Steps:Preheat your oven to 300°F (150°C). Prepare a water bath by filling a baking dish halfway with warm water.In a pan, melt butter over medium heat. Add chopped shallots and minced garlic, and sauté until fragrant (2-3 minutes). Let it cool.In a mixing bowl, whisk egg yolks, heavy cream, grated Parmesan, salt, white pepper, and cayenne. Fold in the shallot mixture.Gently fold the fresh lump crab meat into the custard mixture.Transfer the mixture into ramekins and carefully place them in the preheated water bath. Bake for 35-40 minutes until the edges are set but the center is slightly wobbly.Remove the ramekins, cool to room temperature, then chill in the fridge for at least 2 hours.Just before serving, sprinkle sugar on top and caramelize using a kitchen torch until golden brown.
Notes
For an extra flavor twist, try substituting lump crab with lobster or shrimp. You can also enhance the custard by experimenting with different cheeses like Gruyère for a richer taste. Always use fresh, high-quality crab meat for the best flavor!