This Crab Brulee Recipe is just what you need if you’re seeking a luxurious but surprising meal. The ideal mix of savory and decadent is lump crab flesh with a silky, custard-like base and a golden, caramelized top.

Though surprisingly simple to create, this appetizer style wows visitors at dinner parties. This exquisite, indulgent, and rather appealing dessert is baked gently in a water bath and then finished with a crisp, brûléed crust.

Enhance your seafood dinner by pairing this creamy Crab Brulee with our Dungeness Crab Recipe for a delightful feast.

Why This Recipe Will Make You Loveable

✔ Unique & Impressive a savory variation on the traditional crème brûlée.
✔ Perfectly Balanced: Rich and creamy, somewhat kicky with Dijon and cayenne.
✔ Caramelized Crust: Parmesan, panko, and sugar provide a remarkable crunchy topping.
✔ Easy Yet Elegant: Simple cooking techniques guarantee this dish to be flawless and restaurant-quality.

Components

Here’s how you make this delicious crab brûlée:

For the Custard Base:

The star component is Sweet and delicate lump crab meat (8 ounces).
One cup of heavy cream gives a velvety, creamy custard.
Two egg yolks help hold everything together for a delicious texture.
Natural flavors are enhanced by salt (¼ tsp) and white pepper (¼ tsp).
¼ tsp cayenne pepper a little heat to counter the richness.
Dijon Mustard (½ tsp) brings a little acidic depth.
Half tsp of lemon zest accentuates the taste.
One tsp coarsely chopped chives provide a subdued oniony note.

For the Topping:

Finely grated Parmesan cheese (one tablespoon) gives a nutsy, salty crunch for the topping.
One tablespoon of panko breadcrumbs produces additional crispness.
One teaspoon of granulated sugar caramelizes into a beautiful, brûléed crust.
One tsp of butter for greasing helps the custard not stick.

👉 The complete ingredient list with measurements is in the recipe card below!

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How to Create Crab Brûlée

First Step: Warm and Get Ready the Ramekins

Set your oven to 325°F (163°C).
To stop little ramekins from sticking, lightly butter four of them.

Second: Create the Custard Base

Whisk the egg yolks, thick cream, salt, white pepper, cayenne, Dijon mustard, and lemon zest in a mixing bowl.
Fold the lump crab meat and chopped chives gently, careful not to damage the delicate crab bits.

Third Stage: Bake in a Water Bath

Share the custard mixture evenly among the ready ramekins.
Arrange the ramekins in a deep baking dish. Pour hot water into the dish until the ramekins’ sides reach midway.
Bake until the custard is set but still faintly wobbly in the middle, 25 to 30 minutes.

Step 4: Cool to Set

Let the ramekins cool to room temperature by taking them from the water bath.
To let the flavors marry and the custard completely set, cover and chill for at least two hours or overnight.

Fifth Step: Caramelize the Topping

Sprinkle each ramekin with a thin layer of granulated sugar, panko breadcrumbs, and Parmesan cheese before serving.
Brûlée the top with a cooking torch until golden brown and crispy.
No torch here? Under a broiler, the ramekins should caramelize the topping in one to two minutes.

Step 6: Present and Savour

Present straight forward with toasted baguette slices or crackers for scooping.

Crab Brulee Recipe -Mixing custard base for Crab Brûlée with cream, egg yolks, and Parmesan, surrounded by fresh ingredients on a marble countertop. — A step-by-step look at mixing the creamy custard base for Crab Brûlée with fresh crab, Parmesan, and shallots.

Pro Advice for the Perfect Crab Brûlée

Lump crab flesh is perfect for its texture and sweetness. Fresh, premium crab is used here.
✔ Don’t Overbake: The custard should be set but slightly jiggly it will stiffen up as it cools.
✔ Let It Chill Fully: Meldings of flavors improve with increasing length of time.
✔ Torch for the Best Crust: A kitchen torch provides the ideal golden finish without overdoing the custard.
✔ Make It Spicier For more heat, sprinkle more cayenne or a splash of hot sauce.

Serving and Pairing Crab Brûlée: How Best?

This classy meal shines as:

It is an appetizer for special occasions, perfect for dinner parties, holidays, or romantic evenings.
A Novel Party Hors d’Oeuvre: Present in little ramekins for bite-sized decadence.
Using Crostini or Buttery Crackers will let you scoop every wonderful, creamy mouthful.
Bonus: Would you want a further elegant touch? Top with microgreens or a drizzle of truffle oil!

Make Ahead and Organization and Storage

Keeping Leftovers

Keep refrigerated in an airtight container for up to two days.

Repetition

Best presented cold or room temperature; re-brûlée the top before serving!
Pro Tip: If you reheat it alone, the custard may lose its silky quality.

Caramelizing sugar on a Crab Brûlée with a kitchen torch, creating a golden, crackly crust. — Achieving the perfect crackly sugar crust on Crab Brûlée with a kitchen torch, a signature finishing touch.

Questions and Answers

Can I accomplish this without a torch?

Indeed. To caramelize the topping, cook the ramekins for one to two minutes.

Which would be the greatest replacement for panko breadcrumbs?

Works great are ordinary breadcrumbs or crushed butter crackers!

Can I make use of another seafood?

Totally! Try this using smoked salmon, prawns, or perhaps lobster.

Suppose I run out of ramekins?

After baking, you can divide a small baking dish accordingly.

Is this presented as cold or hot?

Usually served cold, it can be left at room temperature for ten minutes before brûléeing.

Conclusion

This creamy, rich crab brûlée with a crunchy, caramelized crust is a real showpiece for any celebration. One thing is certainyou will enjoy every mouthful, whether presenting it at a sophisticated dinner party or just indulging in something unique!

Enjoy and have happy cooking! 😊 Shelter

Savory Crab Brûlée Recipe

Meriam

This Crab Brûlée is a creamy, rich, and elegant seafood dish made with lump crab meat, cream, and Parmesan cheese, finished with a crispy, caramelized sugar crust. Perfect as a luxurious appetizer or seafood entrée, this dish delivers a unique balance of savory and sweet flavors.

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer

Cuisine American, French

Servings 4

Calories 280 kcal

Ingredients

For the Crab Custard:

1 cup lump crab meat picked over for shells
1/2 cup heavy cream
1/4 cup cream cheese softened
1/4 cup grated Parmesan cheese
1 tbsp mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp Old Bay seasoning
1/2 tsp garlic powder
1/4 tsp white pepper
2 egg yolks

For the Brûlée Topping:

2 tbsp granulated sugar or turbinado sugar
1 tbsp Parmesan cheese grated

Instructions

Step 1: Prepare the Crab Custard

Preheat oven to 325°F (165°C).
In a bowl, whisk together cream cheese, heavy cream, Parmesan, mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, and white pepper until smooth.
Gently fold in the crab meat, ensuring it remains in lumps.
In a separate bowl, beat egg yolks and then slowly incorporate them into the mixture.

Step 2: Bake the Custard

Divide the mixture into 4 small ramekins and place them in a baking dish.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (creating a water bath).
Bake for 20-25 minutes, or until the custard is set but still slightly wobbly in the center.

Step 3: Add the Brûlée Topping

Remove ramekins from the oven and let cool slightly.
Sprinkle sugar and Parmesan cheese evenly over the tops.
Using a kitchen torch, caramelize the sugar until golden and crispy. (Alternatively, broil on high for 1-2 minutes, watching carefully).

Step 4: Serve & Enjoy!

Let cool for 5 minutes before serving.
Serve with toasted baguette slices or crackers.

Notes

Want more sweetness? Use turbinado sugar for a deeper caramel flavor.
For extra umami, add a dash of Worcestershire sauce or truffle oil.
Store leftovers in the fridge for up to 2 days (do not freeze).

Keyword crab brûlée, savory brûlée recipe, seafood custard, baked crab dip, gourmet seafood appetizer.

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