Crab Brulee Recipe: A Luxurious and Savory Seafood Twist

ByAchraf Debbouz

Crab Brulee is a decadent, savory take at the traditional sweet crème brûlée, combining the sensitive taste of crab meat with a wealthy, creamy custard base. Finished with a crispy, caramelized pinnacle, this seafood pleasure is best for an stylish appetizer or a special dinner. The luscious texture of the custard pairs beautifully with the wonder of the crab, making it a show-stopping dish with a view to provoke your guests.

Why You’ll Love This Recipe:

This Crab Brulee recipe takes the elegance of crème brûlée and combines it with the subtle sweetness of crab for an unforgettable appetizer or small dish. The creamy, savory custard paired with the crispy caramelized sugar topping creates a stunning contrast in flavors and textures. Ideal for dinner parties or special occasions, this dish will surely leave a lasting impression on your guests.

Tips for Making the Best Crab Brulee:

  • Fresh Crab: Use the freshest crab meat available for the best flavor. Lump or backfin crab meat works especially well for this recipe, offering a delicate texture.
  • Custard Consistency: Be careful not to overcook the custard. It should be slightly jiggly in the center when removed from the oven, as it will firm up as it cools.
  • Crust Perfection: For the perfect brûlée topping, make sure to spread the sugar evenly and caramelize it just enough to form a thin, crackly layer without burning.
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Crab Brulee Recipe: A Luxurious and Savory Seafood Twist

Course: AppetizersCuisine: French-inspiredDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

350

kcal

Crab Brulee is a savory twist on the classic crème brûlée, combining delicate crab meat with a rich, creamy custard base. Topped with a crispy, caramelized layer, this luxurious dish is perfect as an elegant appetizer or special dinner. Its luscious texture and sweet crab flavor make it a true showstopper!

Ingredients

  • 8 oz fresh crab meat (preferably lump or backfin, picked clean of shells)

  • 1 cup heavy cream

  • 3 large egg yolks

  • 1/4 cup grated Parmesan cheese

  • 1 tablespoon Dijon mustard

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon lemon juice

  • Salt and black pepper, to taste

  • 1 tablespoon sugar (for caramelizing the top)

  • Chopped chives (for garnish)

Directions

  • Preheat the Oven: Preheat your oven to 300°F (150°C). Prepare a baking dish by placing 4 small ramekins inside.
  • Prepare the Custard Base: In a medium saucepan, heat the heavy cream over medium-low heat until it’s warm but not boiling. Remove from heat and set aside.
  • Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks, Dijon mustard, cayenne pepper, and lemon juice until smooth.
  • Combine the Mixture: Slowly add the warm cream to the egg mixture, whisking continuously to prevent the eggs from cooking. Stir in the Parmesan cheese and season with salt and pepper.
  • Add the Crab Meat: Gently fold the fresh crab meat into the custard mixture, making sure it’s evenly distributed.
  • Bake the Crab Custard: Pour the custard mixture into the ramekins. Fill the baking dish with hot water so that it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
  • Caramelize the Top: Once the custard is done, remove the ramekins from the water bath and let them cool for a few minutes. Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy golden crust. If you don’t have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
  • Serve: Garnish with chopped chives and serve warm or at room temperature.

Notes for Crab Brûlée:

  • Use Fresh Crab: For the best flavor, opt for fresh lump or backfin crab meat. Canned or imitation crab won’t deliver the same delicate taste.
  • Custard Consistency: The custard should be slightly wobbly when you take it out of the oven. It will continue to set as it cools.
  • Caramelizing the Sugar: A kitchen torch provides the best control for caramelizing the sugar. If using a broiler, watch closely to avoid burning.
  • Serving: Serve the Crab Brûlée warm or at room temperature, garnished with fresh herbs like chives or parsley for extra flavor and color.
  • Make Ahead: You can prepare the custard ahead of time and caramelize the top just before serving, making it perfect for dinner parties.

Nutrition Information for Crab Brûlée (per serving, based on 4 servings)

  • Calories: 350 kcal
  • Protein: 16g
  • Fat: 28g
    • Saturated Fat: 13g
  • Carbohydrates: 8g
    • Sugars: 3g
  • Cholesterol: 235mg
  • Sodium: 500mg
  • Fiber: 0g
Enjoy Your Meal

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