Crab Brûlée is a delightful and sophisticated twist on the classic crème brûlée, perfect for those who love seafood and crave a bit of luxury in their culinary experience. This savory dish combines crab meat’s sweet, delicate flavor with a rich, creamy custard topped with a perfectly caramelized sugar crust. It’s an elegant appetizer that will impress guests at any dinner party or a decadent treat for a special occasion at home.

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About Crab Brûlée:

The contrast of textures in this Recipe is what makes it truly exceptional. The creamy custard is complemented by tender chunks of crab meat, while the crispy sugar topping adds a satisfying crunch. This dish tantalizes taste buds with its sweet and savoury flavours. Whether served in individual ramekins or as part of a larger seafood spread, Crab Brûlée will surely become a favourite.

Crab Brûlée Recipe

Recipe by Eric

Servings

5

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Ingredients:

• 1 cup heavy cream

• 1/2 cup whole milk

• 4 large egg yolks

• 1/4 cup granulated sugar (plus extra for caramelizing)

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper

• 1 tablespoon dry sherry

• 8 ounces fresh lump crab meat, picked over for shells

• 1 teaspoon lemon zest

• 1/4 teaspoon cayenne pepper (optional)

• Chives or parsley, finely chopped (for garnish)

Instructions:

• Preheat Oven: Preheat your oven to 300°F (150°C).
• Prepare the Custard: Combine the heavy cream and milk in a medium saucepan and heat over medium heat until just simmering. Whisk together the egg yolks, 1/4 cup sugar, salt, and white pepper in a separate bowl until the mixture is pale and thick.
• Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture, constantly whisking to prevent the eggs from scrambling. Once combined, stir in the dry sherry.
• Add Crab Meat: Gently fold the crab meat, lemon zest, and cayenne pepper (if using) into the custard mixture.
• Bake: Pour the mixture into 4-6 ramekins. Place the ramekins in a large baking dish and add enough hot water to come halfway up the sides of the ramekins. Bake for 35-40 minutes until the custards are set but still slightly jiggly in the center.
• Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours or until thoroughly chilled.
• Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crispy. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
• Serve: Garnish with finely chopped chives or parsley and serve immediately.

Notes

• Enjoy the luxurious taste of Crab Brûlée, a dish that brings together the best of both sweet and savory worlds, perfect for any special occasion or gourmet dining experience at home.

Ideas for Serving

• As an Appetizer: Serve Crab Brulee in individual ramekins as an elegant appetizer before a seafood main course.
• With a Salad: Pair with a fresh, crisp salad with a citrus vinaigrette to balance the custard’s richness.
• On a Platter: Include Crab Brulee as part of a seafood platter with shrimp cocktail, smoked salmon, and oysters.

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Nutritional Information (per serving)

• Calories: 250
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 175mg
• Sodium: 500mg
• Carbohydrates: 5g
• Sugars: 3g
• Protein: 15g

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History

The concept of combining sweet and savory elements in cuisine has long been a hallmark of French culinary tradition. Crab Brulee is a modern adaptation that draws inspiration from the classic Crème Brulee, a dessert dating back to the 17th century. By incorporating crabmeat, a prized ingredient in many coastal cuisines, this dish marries the French technique with the fresh, delicate flavors of seafood.

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FAQs

Can I use canned crabmeat?

Yes, you can use canned crabmeat, but fresh crabmeat will provide a superior flavor and texture.

Can I prepare Crab Brulee in advance?

Yes, you can prepare the custard base and bake the ramekins in advance. Caramelize the sugar topping just before serving to ensure it stays crisp.

What type of sugar should I use for the topping?

Granulated sugar works best for achieving a crisp, caramelized topping. You can also use superfine sugar for a more even caramelization.

Is there a substitute for the Parmesan cheese?

You can substitute another hard, aged cheese such as Gruyère or Asiago for a slightly different flavor profile.

Can I make this dish without a kitchen torch?

If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning the sugar.

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