crab brulee recipe
Discover the ultimate crab brulee recipe with creamy craband a caramelized topping. Perfect for special occasions or a gourmet dinner athome!
Ingredients
Main Ingredients:
- Crab Meat fresh or lump crab meat – 1 cup
- For the best flavor use fresh crab meat. If fresh isn’t available, make sure to choose lump crab meat for its tender texture and sweet flavor.
- Heavy Cream – 1 cup
- This will give the crab brulee its rich velvety texture. You can substitute with half-and-half for a lighter version, but heavy cream provides the best consistency.
- Egg Yolks – 3
- These will give your brulee a smooth custard-like texture. Don’t worry about the extra egg whites; they can be used in other recipes like meringues or an egg-white omelet.
- Parmesan Cheese – ¼ cup grated
- A little parmesan adds a savory depth to the brulee. You could substitute with Gruyère for a slightly different flavor profile.
- Lemon Zest – 1 teaspoon
- The fresh zest of lemon will brighten up the flavors balancing out the richness of the crab and cream.
- Garlic – 1 clove minced
- A small amount of garlic adds a touch of warmth and depth to the brulee enhancing the crab’s natural flavor.
- Fresh Herbs such as parsley, thyme, or chives – a few sprigs, chopped
- Herbs like parsley or thyme add an aromatic touch and elevate the overall flavor profile of the dish.
- Sea Salt – to taste
- Just a pinch will enhance the sweetness of the crab and the richness of the cream.
- Freshly Ground Black Pepper – to taste
- Black pepper adds a subtle kick that balances the dish’s richness.
- Butter – 2 tablespoons
- Butter brings a smooth luscious flavor to the crab filling. Make sure it’s softened before mixing.
- Sugar – 2 tablespoons
- This is for the caramelized topping. You’ll torch this sugar at the end for that signature crispy brulee top.
Optional Ingredients for Variations:
- Cayenne Pepper – a pinch
- For a bit of heat add a small pinch of cayenne pepper. It’ll give your crab brulee a subtle kick that’s perfect for spice lovers.
- White Wine – ¼ cup
- For an added layer of sophistication you can deglaze the pan with white wine while cooking the crab mixture. This is optional but brings a slightly tangy depth.
Tools You’ll Need:
- Crème Brûlée Torch or Oven Broiler
- The crème brûlée torch is the best tool for caramelizing the sugar on top but if you don’t have one, you can also use the broiler in your oven.
- Ramekins small ceramic dishes – 4 to 6
- Ramekins help create the perfect serving size for this rich dish and allow the brulee to cook evenly.
Instructions
Step 1: Prepare the Crab Mixture
- Cook the Crab: If you're using fresh crab meat, gently sauté it in a bit of butter and garlic over medium heat for 2-3 minutes until it’s just heated through and fragrant. If you're using pre-cooked crab meat, you can skip this step.
- Set the Crab Aside: Once the crab is done, set it aside to cool slightly while you prepare the custard base.
Step 2: Make the Custard Base
- Whisk the Eggs and Cream: In a medium bowl, whisk together the egg yolks, heavy cream, and Parmesan cheese until the mixture is smooth and well combined. Add the lemon zest, fresh herbs, a pinch of sea salt, and black pepper for seasoning.
- Combine the Crab: Gently fold the sautéed crab meat into the custard mixture. Make sure the crab is evenly distributed without breaking it up too much.
Step 3: Bake the Brulee
- Preheat Your Oven: Preheat your oven to 325°F (163°C). Place your ramekins in a baking dish, and fill each one with the crab and custard mixture, dividing it evenly.
- Water Bath Method: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This creates a gentle cooking environment and ensures your custard cooks evenly.
- Bake: Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custard is just set but still slightly wobbly in the center. You can test this by gently shaking one of the ramekins. If it wobbles slightly but doesn't jiggle too much, it’s ready.
Step 4: Create the Brulee Top
- Chill the Crab Brulees: Once baked, remove the ramekins from the water bath and let them cool completely. Chill in the fridge for at least 1 hour to firm up the custard and allow the flavors to meld.
- Caramelize the Sugar: When you’re ready to serve, sprinkle about 1 tablespoon of sugar evenly on top of each crab brulee. Using a crème brûlée torch, carefully melt and caramelize the sugar until it forms a golden-brown, crispy top. If you don’t have a torch, you can also place the ramekins under the broiler for 2-3 minutes, watching closely to avoid burning.
Step 5: Serve and Enjoy
- Garnish: For a little extra flair, top with some fresh herbs or a few sprigs of parsley for a pop of color.
- Serve: Now, your Crab Brulee is ready to be served! The rich, creamy crab custard pairs beautifully with the crispy sugar top for an unforgettable combination.
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 17g
- Protein: 26g
- Cholesterol: 145mg
- Sodium: 600mg
- Calcium: 100mg
- Iron: 2.5mg