Description
Discover how to make the perfect crab brulee recipe—a savory, creamy custard combined with fresh crab and topped with a caramelized sugar crust. The ultimate seafood dish!
Ingredients
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8 ounces fresh lump crab meat
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2 cups heavy cream
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4 large egg yolks
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1/4 cup granulated sugar (plus extra for caramelizing)
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 teaspoon lemon juice
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1/2 teaspoon vanilla extract (optional)
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Fresh herbs (such as thyme or tarragon, optional)
Instructions
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Preheat your oven to 325°F (165°C). Place individual ramekins in a baking dish.
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Heat heavy cream over medium heat until steaming, but do not boil.
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In a mixing bowl, whisk egg yolks, sugar, salt, and pepper until smooth and pale.
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Slowly add the hot cream to the egg mixture, whisking constantly to temper the eggs.
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Stir in lemon juice, vanilla extract, and optional fresh herbs.
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Gently fold in crab meat, ensuring even distribution.
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Pour the mixture into ramekins. Add hot water to the baking dish to create a water bath, reaching halfway up the sides of the ramekins.
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Bake for 45-50 minutes, or until the custard is set but slightly wobbly in the center.
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Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
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Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler.
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Let the sugar set for a minute before serving.
Notes
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Use fresh crab meat for the best flavor.
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If you don’t have a kitchen torch, use the oven broiler to caramelize the sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: Per Serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 220mg
Keywords: crab brulee, seafood custard, savory brulee, gourmet seafood