Description
This Crab Brûlée is a luxurious and unique dish that combines the richness of crab with the creamy texture of a savory custard, topped with a perfectly caramelized crust. It’s an elegant appetizer or main course that’s sure to impress your guests!
Ingredients
Scale
For the Custard:
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 4 large egg yolks
- 1 tbsp (15g) Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (150g) lump crabmeat, picked over for shells
For the Topping:
- 2 tbsp (30g) granulated sugar
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place 4-6 ramekins in a deep baking dish and set aside.
- Prepare the Custard Base: In a medium saucepan, heat the heavy cream and milk over medium heat until warm but not boiling. In a separate bowl, whisk together the egg yolks, Dijon mustard, Old Bay seasoning, smoked paprika, salt, and black pepper. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to avoid curdling.
- Add the Crab: Gently fold in the lump crabmeat, being careful not to break up the chunks too much.
- Fill the Ramekins: Divide the custard mixture evenly among the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Bake: Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool for 10 minutes.
- Caramelize the Top: Sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
- Garnish and Serve: Sprinkle with chopped chives or parsley and serve immediately.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add a pinch of cayenne pepper to the custard for a subtle heat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Seafood
Nutrition
- Calories: 280 kcal
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Protein: 12g
- Cholesterol: 220mg
Keywords: Crab Brûlée Savory Custard Elegant Appetizer Seafood Dish Caramelized Topping Gourmet Recipe Easy Crab Recipe Impressive Dinner Idea