Luxurious Crab Brulee
A decadent crab brulee that balances the subtle sweetness of fresh crab with a creamy, custard-like texture and a caramelized crust. Perfect for an elegant appetizer or a memorable main for special occasions.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 4 to 6 Small, shallow ramekins (oven-safe)
- Baking sheet(s)
- Larger roasting pan (for water bath)
- Culinary torch (optional)
- Oven with broiler (optional)
Ingredients
- 8 ounces fresh or high-quality canned/pasteurized crab meat drained
- ½ teaspoon Sugar or finely grated cheese per ramekin
- 1 cup heavy cream or half-and-half
- 3 large eggs
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- Optional: 1 teaspoon chopped fresh herbs chives or thyme
- Optional: 1 pinch Old Bay or paprika if desired
Instructions
Preheat & Prep
- Preheat your oven to 350°F (176°C). Arrange 4 to 6 oven-safe ramekins on a baking sheet. Keep all your ingredients—crab meat, cream, eggs, herbs, and seasonings—nearby for easy access.
Combine Ingredients
- In a medium mixing bowl, whisk together 3 large eggs, 1 cup of cream or half-and-half, salt, and pepper. Gently fold in the crab meat and any
Fill the Ramekins
- Ladle or spoon the custard mixture into each ramekin, filling them about three-fourths full. This helps maintain any lumps of crab without breaking them up.
Bake in a Water Bath
- Place the baking sheet with ramekins into a larger pan. Fill the larger pan with warm water until it reaches halfway up the sides of the ramekins. Transfer to the oven and bake for 20–25 minutes, until the centers are nearly set but still slightly jiggly.
Caramelize the Topping
- Remove the ramekins from the water bath and let cool slightly. Top each custard with ~½ teaspoon of sugar or grated cheese. Use a culinary torch to caramelize until golden-brown, or place under a broiler and closely monitor until the topping is bubbly and lightly browned.
Notes
- Storage Tip: Refrigerate leftovers in tightly covered ramekins for up to 2 days.
- Reheating: Gently warm in a low oven or microwave, though the caramelized topping won’t stay crisp.
- Texture Check: Avoid overbaking—the crab custard should still have a slight jiggle in the center.
- Flavor Boost: A quick sauté of shallots or garlic in butter before adding them to the custard can add depth.
- Substitutions: For a tropical twist, swap half the cream for coconut milk. If you like it spicy, stir in a bit of Cajun seasoning or hot sauce.
