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Golden caramelized Crab Brulee served in a white ramekin, topped with fresh chives, and accompanied by toasted crostini on a rustic wooden table.

Crab Brulee Recipe

Ely Chef
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine French-inspired, Seafood
Servings 4
Calories 320 kcal

Ingredients
  

Main Ingredients

  • Fresh Crab Meat 1 cup: Opt for high-quality, lump crab meat for the best flavor and texture. Avoid imitation crab, as it won’t deliver the same richness.
  • Heavy Cream 1 cup: Creates the creamy, velvety base that makes this dish so indulgent.
  • Egg Yolks 3 large: These are essential for binding the custard and giving it that silky consistency.
  • Parmesan Cheese ¼ cup, grated: Adds a touch of salty nuttiness that complements the crab beautifully.
  • Salt ½ tsp: Enhances all the natural flavors in the dish.
  • White Pepper ¼ tsp: A milder alternative to black pepper, ensuring the flavors remain delicate.

For the Brulee Topping

  • Granulated Sugar 2 tbsp: This caramelizes into a golden crust, offering a satisfying crunch with every bite.
  • Optional: Fresh Herbs e.g., chives, parsley: For garnish and a pop of color.

Optional Add-ins

  • Lemon Zest ½ tsp: Adds a refreshing citrusy brightness.
  • Cayenne Pepper a pinch: For a subtle kick of heat.
  • Gruyère or Fontina Cheese ¼ cup, grated: If you want a richer, more complex flavor profile.

Instructions
 

Step 1: Preheat and Prep

  • Preheat your oven to 325°F (160°C).
  • Arrange four small ramekins on a baking dish. Ensure the baking dish is deep enough to hold water for a bain-marie.

Step 2: Make the Custard Base

  • In a medium bowl, whisk together the egg yolks, heavy cream, salt, and white pepper until smooth and fully combined.
  • Gently fold in the crab meat and grated Parmesan cheese, being careful not to break up the crab too much. You want those delicate lumps to shine in the final dish.

Step 3: Assemble and Bake

  • Divide the custard mixture evenly among the ramekins, filling them about three-quarters full.
  • Create a water bath by pouring hot water into the baking dish, making sure it reaches halfway up the sides of the ramekins. This ensures gentle, even cooking.
  • Carefully transfer the baking dish to the oven and bake for 25–30 minutes, or until the custard is set but still slightly jiggly in the center.

Step 4: Cool and Chill

  • Remove the ramekins from the water bath and let them cool to room temperature.
  • Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until fully chilled. This step enhances the creamy texture and allows the flavors to meld.

Step 5: Caramelize the Topping

  • Just before serving, sprinkle ½ tablespoon of granulated sugar evenly over the top of each ramekin.
  • Using a culinary torch, carefully melt the sugar until it forms a golden, glassy crust. If you don’t have a torch, place the ramekins under a broiler on high for 1–2 minutes, keeping a close eye to prevent burning.