Description
Crab Brulee Recipe isn’t just a dish—it’s a conversation starter, the kind of culinary curiosity that leaves guests wide-eyed after the first bite. I still remember the first time I encountered it, tucked away on the menu of a tiny seaside bistro. At first, I thought it was a misprint. Crème brûlée… with crab? But one spoonful changed everything. The smooth, savory custard paired with the subtle sweetness of fresh crab, finished with a delicate caramelized crust—it was like nothing I’d ever tasted before.
Ingredients
Scale
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- 8 oz lump crab meat
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- 2 cups heavy cream
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- 5 large egg yolks
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- ½ tsp salt
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- 2 tbsp sugar for the caramelized crust
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- Optional: minced garlic, fresh chives, or truffle oil
Instructions
- Preheat the Oven: Set it to 325°F.
- Prepare the Custard Base: Whisk together the egg yolks, cream, and salt until smooth. Add optional flavor enhancers like garlic or ginger.
- Incorporate the Crab Meat: Gently fold in the crab meat to maintain its texture.
- Fill Ramekins: Divide the mixture into ramekins. Place them in a roasting pan.
- Water Bath: Fill the pan with hot water until it reaches halfway up the sides of the ramekins.
- Bake: Cook for 30–40 minutes until the custard is set but slightly jiggly in the center.
- Chill: Refrigerate the custard for at least 2 hours.
- Caramelize the Sugar: Sprinkle sugar on top and use a kitchen torch to create a golden crust.
- Category: Meat
- Method: Bake
- Cuisine: American