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Crab Brûlée in a white ramekin with caramelized sugar crust, garnished with dill and a lemon wedge.

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.