Description
Crab Brûlée is a luxurious, savory twist on the classic crème brûlée, featuring delicate lump crab meat in a rich, creamy custard with a perfectly caramelized top. This dish is ideal as an appetizer for special occasions or an elegant seafood-inspired entrée.
Ingredients
Scale
For the Crab Custard:
- 8 oz lump crab meat (fresh or high-quality canned)
- 1 cup heavy cream
- 2 egg yolks
- ½ cup cream cheese, softened
- 1 tbsp Dijon mustard
- ½ tsp Old Bay seasoning
- 1 tsp lemon zest
- 1 tbsp chives, finely chopped
- Salt and pepper, to taste
For the Brûlée Topping:
- 2 tbsp Parmesan cheese, finely grated
- 2 tbsp panko breadcrumbs
- 1 tsp sugar (optional, for caramelization)
Instructions
1. Prepare the Crab Custard
- Preheat your oven to 325°F (163°C).
- In a bowl, whisk together the egg yolks, heavy cream, softened cream cheese, Dijon mustard, Old Bay seasoning, lemon zest, salt, and pepper until smooth.
- Gently fold in the lump crab meat and chives, being careful not to break up the crab too much.
2. Bake the Custard
- Divide the mixture evenly between 4 small ramekins.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (a water bath ensures even cooking).
- Bake for 25-30 minutes, or until the custard is set but slightly jiggly in the center.
3. Add the Brûlée Topping
- Remove the ramekins from the oven and let them cool slightly.
- In a small bowl, mix the Parmesan cheese, panko breadcrumbs, and sugar (if using).
- Sprinkle the topping evenly over each custard.
4. Torch or Broil for a Golden Crust
- Using a kitchen torch, caramelize the topping until golden brown and crisp. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
5. Serve and Enjoy
- Let the Crab Brûlée cool for a few minutes before serving.
- Garnish with additional chives and a lemon wedge.
- Serve with toasted baguette slices or crackers for scooping.
Notes
- Use fresh crab for the best flavor and texture.
- Don’t overbake—the custard should be set but still creamy.
- Add a hint of spice with a dash of cayenne or hot sauce in the custard.