Description
Crab Brûlée is a savory spin on the classic French dessert, crème brûlée. Traditionally, crème brûlée is a sweet custard topped with caramelized sugar, but in this recipe, the sweetness is replaced with savory, briny crab meat, and the custard is infused with rich, aromatic ingredients. The result is a dish that combines delicate crab meat, smooth egg custard, and the crisp, golden sugar topping that crème brûlée is famous for. The combination of textures—creamy, tender crab filling and crunchy, sweet brûlée topping—is nothing short of extraordinary.
Ingredients
-
1 tablespoon unsalted butter
-
1 small shallot, finely minced
-
1 garlic clove, minced
-
1 cup lump crab meat (shell-free, preferably fresh or good quality canned)
-
1 teaspoon lemon zest
-
1 tablespoon fresh chives, finely chopped
-
Salt and white pepper (to taste)
-
4 egg yolks
-
1 cup heavy cream
-
¼ cup grated Parmesan (optional, for added umami)
-
2 teaspoons sugar (for brûlée topping)
Instructions
Start by setting your oven to 300°F (150°C). Prepare a baking dish and place four ramekins inside it. This will be used to cook the crab brûlée in a water bath, ensuring the custard cooks evenly.
In a skillet, melt the unsalted butter over medium heat. Once the butter is melted and bubbly, add the minced shallots and garlic. Sauté for about 2-3 minutes, or until the shallots are soft and fragrant. The garlic should be cooked just enough to release its aroma but not burned.
Take the sautéed shallots and garlic and combine them in a mixing bowl with the lump crab meat. Add the lemon zest and chopped chives to the bowl and season with salt and white pepper. Gently toss everything together to ensure the flavors meld.
In another mixing bowl, whisk together the egg yolks and heavy cream until fully blended. If you’re using grated Parmesan, add it to the mixture at this stage. Parmesan adds a subtle, savory richness to the dish that pairs beautifully with the crab.
Once the custard is prepared, gently fold the crab mixture into it. Be careful not to break up the crab meat too much—keep some lumps for texture. After mixing, evenly divide the mixture among the prepared ramekins.
Place the ramekins in the deep baking dish and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins. This method, known as a water bath, helps cook the custard gently and evenly. Bake for 25–30 minutes, or until the custard is just set. The center should still be slightly wobbly.
Once the crab brûlées are done baking, remove them from the oven. Allow them to cool to room temperature before placing them in the refrigerator for at least 2 hours. Chilling helps the custard firm up and gives the dish a better texture when served.
Right before serving, sprinkle a thin, even layer of sugar over the top of each ramekin. If you have a kitchen torch, use it to caramelize the sugar until it becomes golden and crisp. If you don’t have a torch, you can place the ramekins under the broiler for a brief period, keeping a close eye on them to avoid burning the sugar.
Once the sugar has caramelized, garnish with a sprinkle of fresh chives or microgreens for a pop of color. Serve the crab brûlées with toasted brioche or crostini on the side to add a crunchy element to the dish.
Notes
For an extra burst of flavor, serve with a hint of lemon zest or a sprinkle of chives on top. Perfect as a gourmet appetizer or a standout party dish!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baked
- Cuisine: French
Keywords: Crab Brûlée Recipe