Crab Crème Brûlée
This Crab Crème Brûlée recipe is an elegant, savory twist on the classic French dessert. Sweet, fresh crab meat is enveloped in a luscious custard with notes of Old Bay seasoning and white pepper, then topped with a golden caramelized sugar crust. Perfect for brunch or a sophisticated afternoon snack, this dish combines the comforting flavors of a warm crab bisque with the silky elegance of crème brûlée.
Equipment
- Large pot (for boiling crab)
- Oven-safe ceramic ramekins (5 pieces)
- Baking tray
- Saucepan (for preparing custard mixture)
- Mixing bowl
- Whisk or hand mixer
- Kitchen torch (for caramelizing the sugar crust)
- Small bowl (for mixing sugar topping)
- Measuring cups and spoons
Ingredients
- Custard Mixture:
- 1.5 cups Dungeness crab meat about 1 whole crab, cooked and picked
- 3 cups heavy cream
- 6 egg yolks
- ½ teaspoon sugar
- ½ teaspoon Old Bay seasoning
- ½ teaspoon white pepper
- Caramelized Sugar Crust:
- 3.5 teaspoons sugar
- 1.5 teaspoons salt
Instructions
- Bring 1 liter of water to a boil in a large pot.
- Add the crab and boil for about 20 minutes.
- Remove the crab, separate the meat from the shell, and set aside.
- If using frozen or canned lump crab meat, check carefully for any remaining shell fragments.
- Prepare the Custard Mixture:
- In a saucepan, combine the heavy cream, Old Bay seasoning, white pepper, and salt.
- Simmer over medium-low heat until well blended, then remove from heat and let cool until just warm.
- Whisk the Egg Mixture:
- In a mixing bowl, whisk together the egg yolks and sugar until smooth.
- Gradually pour in the warm cream mixture while whisking continuously until fully blended.
- Assemble the Ramekins:
- Arrange 5 oven-safe ceramic ramekins on a baking tray.
- Add ¼ cup of crab meat to each ramekin.
- Pour the custard mixture into each ramekin, filling them about ¾ full.
- Bake the Custard:
- Preheat the oven to 300°F (150°C).
- Place the baking tray with ramekins in the oven and fill the tray with water until it reaches halfway up the ramekins.
- Bake for 35-45 minutes, until the custard has set and the surface appears slightly firm and leathery.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Caramelize the Sugar:
- In a small bowl, whisk together sugar and salt for the crust.
- Just before serving, sprinkle a thin, even layer of the sugar mixture over each ramekin.
- Use a kitchen torch to melt and caramelize the sugar until it forms a golden brown crust.
- Garnish and Serve:
- Top with a small amount of reserved crab meat.
- Serve immediately and enjoy!
Notes
For the best flavor, use fresh Dungeness crab meat.
Ensure the cream mixture is well-mixed for a smooth custard.
Refrigerate overnight for a deeper flavor and smoother texture.
Serve with crusty bread or crackers for added texture.
Ensure the cream mixture is well-mixed for a smooth custard.
Refrigerate overnight for a deeper flavor and smoother texture.
Serve with crusty bread or crackers for added texture.