Crab Brûlée Recipe
A luxurious twist on the classic crème brûlée, this Crab Brûlée is a creamy, savory custard infused with fresh crab meat and topped with a caramelized crust. Perfect for an elegant appetizer or a unique seafood dish!
Ingredients
- 1 cup heavy cream
- 2 large egg yolks
- ½ teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper optional, for heat
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh lump crab meat
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons granulated sugar for caramelized topping
- 1 teaspoon chopped chives for garnish
Instructions
- Preheat the Oven:
- Set your oven to 325°F (163°C).
- Prepare a water bath by placing ramekins in a baking dish with hot water halfway up the sides.
- Prepare the Custard:
- In a saucepan, warm the heavy cream over low heat until it just begins to steam.
- In a bowl, whisk together egg yolks, Dijon mustard, Old Bay seasoning, cayenne, salt, and black pepper.
- Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Add Crab Meat:
- Gently fold in the lump crab meat and grated Parmesan cheese.
- Bake the Brûlée:
- Divide the mixture into 4 ramekins.
- Place in the prepared water bath and bake for 30 minutes, or until the custard is set but slightly jiggly in the center.
- Caramelize the Sugar Topping:
- Let the brûlées cool for 10 minutes.
- Sprinkle granulated sugar evenly over each custard.
- Use a kitchen torch to caramelize the sugar until golden brown (or broil for 1-2 minutes).
- Garnish & Serve:
- Let sit for 5 minutes before serving.
- Garnish with chopped chives and serve warm with crusty bread or crackers.
Notes
- For an extra flavor boost, add a splash of lemon juice or a pinch of smoked paprika.
- If you don’t have a torch, use your oven’s broiler for a similar caramelized effect.
