Crab Brulee
This elegant, easy-to-make Crab Brulee recipe turns fresh seafood into a gourmet baked appetizer that’s both creamy and crunchy in under an hour.
Ingredients
- 1 lb lump crab meat (fresh or high-quality canned; drain well)
- 4 large egg yolks (room temperature for smooth custard)
- ¾ cup heavy cream
- 2 tbsp unsalted butter (melted; use European-style for richness)
- 1 tsp Dijon mustard (adds tang)
- 1 garlic clove garlic (finely minced; or ¼ tsp garlic powder)
- Zest of 1 lemon lemon zest (for brightness)
- 2 tbsp finely chopped fresh parsley (flat-leaf recommended)
- ¼ cup finely grated Gruyère or Parmesan cheese (plus extra for topping)
- Salt and freshly cracked black pepper Salt and pepper (to taste)
- 2 tbsp granulated sugar (for brulee crust)
Instructions
- Preheat the oven to 325°F. Butter six 6-oz ramekins and place them on a baking sheet.
- In a medium bowl, whisk egg yolks until smooth. Add cream, melted butter, Dijon, garlic, lemon zest, parsley, and cheese. Whisk until fully blended—no streaks.
- Gently fold in crab meat with a rubber spatula, keeping some larger pieces intact for texture. Season lightly with salt and pepper. Taste and adjust.
- Divide mixture evenly among ramekins, filling to about ⅞ full. Bake for 25–30 minutes, or until edges are set and center still jiggles slightly when nudged.
- Chill the baked ramekins, then sprinkle sugar atop each ramekin and brulee with a kitchen torch or broil until golden and crackly.
- Let sugar harden for a few minutes, then serve immediately with lemon wedges and parsley.
Notes
Use firm white crab lumps for visible texture. Warm egg yolks to room temperature for a smoother custard. Leftovers can be stored covered in the fridge for up to 2 days.
Nutrition
Calories: 250kcal
Love this recipe?Follow us at @Recipecs for more