Crab Brulee Recipe
This luxurious Crab Brûlée combines the creamy texture of a classic brûlée with the delicate, sweet flavor of crab meat. It’s an elegant appetizer or main course that’s perfect for special occasions or impressing guests at dinner parties.
Equipment
- Mixing bowl
- Whisk
- Ramekins (4 small or 2 large)
- Baking dish
- Kitchen torch (for caramelizing)
- Oven
Ingredients
- 1 cup fresh crab meat lump or claw meat, picked over for shells
- 1 cup heavy cream
- 1/2 cup cream cheese softened
- 2 large egg yolks
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chives finely chopped (optional, for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons granulated sugar for caramelizing the top
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place the ramekins in a baking dish.
Prepare the Brûlée Mixture:
- In a mixing bowl, whisk together the heavy cream, cream cheese, egg yolks, Parmesan cheese, lemon juice, salt, and white pepper until smooth. Gently fold in the crab meat, being careful not to break up the lumps.
Fill the Ramekins:
- Pour the mixture evenly into the ramekins. Place the baking dish on the oven rack and carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the brûlées 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, refrigerate for at least 2 hours or until fully chilled.
Caramelize the Tops:
- Just before serving, sprinkle the tops of each brûlée with 1/2 tablespoon of granulated sugar. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.
Garnish and Serve:
- Garnish with chopped chives if desired. Serve immediately and enjoy the creamy, savory crab brûlée with its crispy, caramelized top.
Notes
For an extra touch of flavor, you can add a pinch of cayenne pepper or a splash of sherry to the brûlée mixture before baking.
Leftovers can be stored covered in the refrigerator for up to 2 days, though the sugar topping will lose its crispness.
Leftovers can be stored covered in the refrigerator for up to 2 days, though the sugar topping will lose its crispness.
Nutrition
Serving: 1ramekinCalories: 320kcalCarbohydrates: 6gProtein: 15gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 210mgSodium: 400mgPotassium: 150mgFiber: 0gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg
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