Crab Brulee Recipe
This Crab Brulee recipe gives a gourmet twist to the classic French dessert by using sweet, tender crab meat in a creamy custard, topped with a golden, caramelized sugar crust. Perfect for impressing guests or treating your family to something special, this dish combines savory flavors with a satisfying crunch!
Ingredients
- 1 lb fresh lump crab meat
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons Dijon mustard
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tablespoons granulated sugar for caramelizing
Instructions
- Preheat Oven: Set your oven to 325°F (165°C).
- Prepare Crab Meat: Flake the lump crab meat into small, bite-sized pieces, removing any shell remnants.
- Mix Custard Base: In a mixing bowl, whisk together heavy cream, egg yolks, Dijon mustard, and grated parmesan. Season with salt and pepper.
- Combine Crab: Gently fold the crab meat into the custard mixture.
- Bake: Pour the mixture into ramekins. Place them in a roasting pan, filling the pan with hot water halfway up the sides of the ramekins. Bake for 20-25 minutes, or until the custard is just set (it should still wobble slightly in the center).
- Cool and Caramelize: Allow the crab brulee to cool to room temperature. Sprinkle a thin layer of sugar on top and use a kitchen torch to caramelize the sugar until golden and crisp.