Description
This crab brulee recipe is a luxurious seafood appetizer that blends the creamy texture of classic crème brûlée with the savory flavors of lump crab meat. Perfect for dinner parties, brunch, or special occasions, it’s easy to make and guaranteed to impress.
Ingredients
Scale
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup lump crab meat (fresh, canned, or frozen)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 4–6 teaspoons granulated sugar (for caramel topping)
Instructions
- Prepare the Custard:
- Preheat the oven to 300°F.
- Whisk egg yolks and heavy cream until smooth.
- Gently fold in crab meat, Parmesan cheese, and seasonings.
- Bake the Custard:
- Divide the mixture into greased ramekins.
- Place the ramekins in a baking dish and add hot water halfway up the sides.
- Bake for 35-40 minutes until the custard is just set and slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Caramelize the Sugar:
- Before serving, sprinkle 1-2 teaspoons of sugar on each custard.
- Use a blow torch or broiler to caramelize the sugar until golden brown.
- Let the sugar topping cool for 1-2 minutes before serving.
Notes
- Use fresh lump crab meat for the best flavor, but high-quality canned crab works in a pinch.
- Strain the custard mixture before adding crab meat to ensure a silky texture.
- Chill thoroughly before caramelizing the sugar topping for the best results
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion/French-inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 145 mg
Keywords: Crab brulee recipe, savory crème brûlée, seafood appetizer, lump crab custard, gourmet crab recipe