Crab Brûlée
Crab Brûlée is a unique savory twist on the classic crème brûlée, blending creamy custard with fresh crab meat for an indulgent appetizer.
Equipment
- Kitchen Torch
- Ramekins
- Whisk
- Baking Dish (for water bath)
Ingredients
Custard Base
- 1 cup heavy cream full-fat recommended
- 3 egg yolks large eggs
- 1/2 cup fresh crab meat lump or claw meat, drained well
- 1 tsp lemon zest finely grated
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional, for heat
Topping
- 2 tbsp granulated sugar for caramelized topping
Instructions
- Preheat your oven to 325°F (163°C). Prepare a baking dish with a water bath for even cooking.
- In a bowl, whisk together egg yolks, heavy cream, salt, lemon zest, and cayenne pepper (if using) until fully combined.
- Gently fold in the fresh crab meat, ensuring even distribution.
- Pour the mixture evenly into ramekins, filling each about 3/4 full.
- Place the ramekins in the water bath and bake for 30-40 minutes, or until the custard is set but slightly jiggly in the center.
- Let the custards cool completely before refrigerating for at least 2 hours.
- Before serving, sprinkle sugar evenly over each custard and caramelize using a kitchen torch until golden brown and crisp.
Notes
For added depth, try adding a sprinkle of Old Bay seasoning or substituting Gruyère cheese for a richer flavor.