crab brulee recipe

This Crab Brûlée is a creamy and savory twist on the classic dessert. It combines sweet crab meat with a rich custard base, topped with a perfectly caramelized sugar crust. It’s an elegant appetizer or small dish that brings together seafood and a touch of sweetness in every bite. The balance of flavors makes it a memorable dish, whether you’re serving it at a dinner party or enjoying it for a special meal at home. If you like creative seafood recipes, this one will definitely impress

Ingredients & Substitutions

Crab Meat: Fresh crab meat works best for this recipe, giving it a delicate sweetness. If you can’t find fresh, high-quality canned crab will do the trick. Just make sure to drain it well.

Heavy Cream: This is what makes the brûlée rich and creamy. Half-and-half can be used instead for a lighter version, but the texture will be less thick.

Egg Yolks: These help give the custard its smooth texture. There aren’t great substitutes for egg yolks, but if you need to cut back on cholesterol, you could try an egg substitute product, though it may affect the final result.

Parmesan Cheese: Parmesan adds a subtle nutty flavor. You can swap it with Gruyère or even cheddar for a different taste, but Parmesan pairs nicely with the crab.

Sugar: Just a small amount is needed to create the caramelized crust. Granulated sugar is best for an even, crispy top.

Salt and Pepper: These are key to balancing the sweetness of the crab and richness of the cream. Adjust to your taste.

Chives: Chives add a fresh, mild onion flavor. You could substitute with green onions or even parsley if needed.

Preparation Method

Preheat the Oven: Set your oven to 325°F (160°C). This lower temperature helps the custard cook gently without curdling.

Prepare the Custard Base: In a mixing bowl, whisk together the egg yolks and heavy cream until smooth. Add in the Parmesan cheese, salt, and pepper. Stir in the crab meat gently to avoid breaking it up too much.

Fill the Ramekins: Divide the crab mixture evenly among 4-6 small ramekins. Place the ramekins in a large baking dish.

Create a Water Bath: Pour hot water into the baking dish, making sure the water reaches halfway up the sides of the ramekins. This helps the custard cook evenly.

Bake: Carefully place the baking dish in the oven and bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours to allow the flavors to develop.

Add the Sugar Topping: Once chilled, sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to melt the sugar until it’s golden brown and forms a crispy crust. If you don’t have a torch, place the ramekins under the broiler for a few minutes, watching carefully so they don’t burn.

Serve: Let the brûlées sit for a minute to allow the sugar to harden. Garnish with fresh chives, if desired, and serve.

Prep Time: 15 minutes, Cooking Time: 35 minutes, Total Time: 50 minutes, 280 Kcal, Servings: 4

HOTEC Stainless Steel Whisk Set

Buy Now →

JETPRO Butane Torch Lighter

Buy Now →

Walfos Silicone Basting Pastry Brush

Buy Now →

What’s the difference between crème brûlée and panna cotta?

Crème brûlée and panna cotta are both creamy desserts, but they’re made differently and have distinct textures.

Crème brûlée is a rich, custard-based dessert made with egg yolks, cream, and sugar. It’s baked and then topped with a layer of caramelized sugar that’s crispy on top. The custard underneath is smooth and velvety. You can learn more about crème brûlée on Wikipedia.

Panna cotta, on the other hand, doesn’t use eggs. It’s made by mixing cream, sugar, and gelatin, which is then chilled until it sets. Panna cotta is lighter and more jiggly than crème brûlée since it relies on gelatin to hold its shape. Here’s more on panna cotta from Wikipedia.

In short, crème brûlée is a baked custard with a caramelized sugar crust, while panna cotta is a no-bake dessert with a softer, gelatin based texture.

Is crème brûlée just sugar?

No, crème brûlée isn’t just sugar. While the caramelized sugar on top is a key part of the dessert, the main component is a rich, creamy custard made from ingredients like egg yolks, cream, and sugar. The custard is what gives crème brûlée its smooth, velvety texture, and the thin layer of burnt sugar on top adds a satisfying crunch. The combination of the creamy base and crispy sugar topping is what makes this dessert special.

How to Serve

Once your crab brûlée is ready, serve it directly from the ramekins for a sophisticated touch. The caramelized sugar on top will be crispy and golden, so let it sit for a minute to harden before serving. For an extra touch, garnish with a sprinkle of fresh chives. Pair it with a light salad or a crisp white wine to complement the flavors. Enjoy this elegant dish as a special appetizer or a memorable start to your meal.

Print