Crab Brulee Recipe You’ll Instantly Fall In Love With
Discover the irresistible crab brulee recipe that combines creamy seafood with a crispy, golden topping. A must-try for any seafood lover!
Equipment
- Ramekins (4 small ramekins) – These small, shallow dishes are perfect for making individual servings of crab brulee. Their size allows the custard to set evenly while providing the right amount of surface area for the crispy brulee topping.
- Blow Torch – A small kitchen torch is a must for caramelizing the sugar on top. It gives the brulee its signature golden, crispy crust. If you don’t have a blow torch, you can use your oven’s broiler, but a blow torch allows you to control the caramelization precisely.
- Mixing Bowls (2 medium bowls) – One for combining the crab brulee base ingredients, and another for beating the eggs and cream. Using separate bowls helps maintain organization and prevents the ingredients from being over-mixed.
- Whisk You’ll need a whisk to beat the eggs and incorporate the ingredients smoothly. A hand whisk is perfect, but you could also use a stand mixer if you prefer a more hands-off approach.
- Measuring Cups and Spoons Precision matters when making a dish like crab brulee, so ensure you have measuring cups and spoons for accurate measurements of cream, mustard, lemon juice, and other key ingredients.
- Baking Dish or Roasting Pan – You’ll need a larger pan to create a water bath for the ramekins while baking. The water bath ensures the crab brulee bakes gently and evenly without curdling the custard.
- Fine Mesh Strainer (optional) – If you want to ensure the smoothest custard texture, a fine mesh strainer is great for straining the crab mixture before pouring it into the ramekins. This removes any bits of shell or cartilage, ensuring your brulee has a silky finish.
Ingredients
For the Crab Brulee Base:
- 1 cup lump crab meat – Fresh sweet crab is the star of this dish. Be sure to use high-quality, fresh crab meat for the best flavor.
- 1/2 cup heavy cream – Adds a creamy texture and richness to the custard base.
- 1/4 cup mayonnaise – Helps bind the ingredients together and adds smoothness.
- 2 large eggs – The foundation of the custard.
- 1 tablespoon Dijon mustard – Provides a subtle tang and depth of flavor that complements the crab.
- 1/2 teaspoon Worcestershire sauce – A touch of umami to balance the sweetness of the crab.
- 1 tablespoon lemon juice – A splash of fresh lemon juice brightens up the flavors and enhances the seafood.
- 1/4 teaspoon cayenne pepper – A little heat to cut through the richness of the custard optional, depending on your heat preference.
For the Brulee Topping:
- 1 tablespoon butter – Used to grease the ramekins and help achieve that perfect golden crispy crust.
- 1/4 cup grated Parmesan cheese – Adds a savory slightly salty flavor to the brulee topping.
- 1 tablespoon brown sugar – This caramelizes beautifully when torched giving your crab brulee its signature brulee crust.
Instructions
Step 1: Prepare the Oven and Ramekins
- Preheat your oven to 325°F (163°C). This temperature ensures a gentle bake that allows the custard to set without curdling.
- Grease 4 ramekins with butter or a non-stick cooking spray. This will help prevent the crab brulee from sticking and make it easier to serve later.
Step 2: Prepare the Crab Meat
- Shred your cooked crab meat into bite-sized pieces, ensuring there are no shells or cartilage. The texture of the crab is key to making this dish smooth and luxurious.
- If you’re using canned crab, be sure to drain it well before using.
Step 3: Make the Crab Brulee Base
- In a mixing bowl, whisk together the egg yolks and cream. Make sure the mixture is smooth and combined without any lumps.
- Add the mustard, lemon juice, and a pinch of salt and pepper to enhance the flavor.
- Gently fold in the shredded crab meat. This is where the flavor starts to come together, so ensure the crab is evenly distributed throughout the mixture.
Step 4: Pour into Ramekins
- Carefully pour the crab mixture into your greased ramekins. You should fill them about three-quarters full to allow space for the topping.
- Tap the ramekins gently on the counter to remove any air bubbles that may have formed.
Step 5: Prepare the Water Bath
- Place the ramekins into a larger baking dish or roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the ramekins. This will create a water bath, which ensures the custard bakes evenly and prevents overcooking.
Step 6: Bake
- Place the water-filled pan with the ramekins in the preheated oven.
- Bake for about 30-40 minutes, or until the custard is set but still slightly wobbly in the center. You can test this by gently shaking the ramekin — it should jiggle slightly but not be liquid.
- Remove the ramekins from the water bath and let them cool to room temperature. Chill them in the refrigerator for at least 1 hour before serving.
Step 7: Add the Brulee Topping
- Once your crab brulees are chilled and ready to go, it’s time for the signature brulee topping.
- Sprinkle a thin, even layer of sugar over the top of each custard. Make sure it’s distributed evenly for a perfect caramelized finish.
Step 8: Caramelize the Sugar
- Use a kitchen blow torch to gently heat the sugar, moving in small, circular motions until it melts and turns golden brown. Be careful not to burn the sugar.
- If you don’t have a blow torch, you can also place the ramekins under the broiler in your oven for 1-2 minutes. Watch closely to avoid burning.
Step 9: Serve and Enjoy!
- Once the sugar has caramelized and the topping is golden and crispy, your Crab Brulee is ready to serve.
- Garnish with a fresh sprig of herbs (like parsley or chives) if desired, for a final touch.
- Serve immediately and enjoy the creamy, crab-filled deliciousness with that satisfying, crispy sugar crust!
Notes
Nutrition Information (per serving)
- Calories: 450 kcal
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 85mg
- Sodium: 380mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugars: 5g
- Protein: 31g
- Vitamin A: 15% DV
- Vitamin C: 8% DV
- Calcium: 10% DV
- Iron: 10% DV