Crab Crème Brûlée Recipe
This Crab Crème Brûlée Recipe is a savory twist on the classic dessert, blending creamy custard with delicate crab meat for a gourmet experience. Topped with a crispy caramelized sugar crust, it’s perfect as an elegant appetizer or unique dessert. Easy to make yet impressive, this dish is ideal for special occasions or culinary adventures.
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Fine-mesh sieve
- Ramekins (4-6)
- Baking dish (for water bath)
- Kitchen torch (or broiler)
Ingredients
- 8 oz fresh lump crab meat
- 1 ½ cups heavy cream
- 4 large egg yolks
- ½ cup granulated sugar plus extra for topping
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 1 tbsp unsalted butter optional, for sautéing crab
Instructions
- Prepare the Crab: Sauté crab meat in butter (optional) and set aside.
- Make the Custard: Heat cream, whisk with egg yolks, sugar, vanilla, and salt. Strain for smoothness.
- Combine: Fold crab into custard and pour into ramekins.
- Bake: Place ramekins in a water bath and bake at 325°F for 30-35 minutes.
- Chill: Cool to room temperature, then refrigerate for 2 hours.
- Caramelize: Sprinkle sugar on top and torch until golden and crispy.
Notes
- Storage: Refrigerate leftovers for up to 2 days. Re-caramelize before serving.
- Substitutions: Use lobster, shrimp, or coconut cream for variations.
- Pro Tip: Strain the custard for a silky texture and avoid overcooking.