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Elegant crab custard brûlée in white ceramic dish, garnished with herbs on marble surface

Savory Crab Brûlée Recipe

L. L. Sofia
This Savory Crab Brûlée is a luxurious twist on the classic crème brûlée, blending delicate lump crab meat with a rich, creamy custard and topped with a crisp caramelized sugar layer. Perfect for elegant dinners or special occasions, this dish brings a balance of umami flavors and silky texture that will impress any seafood lover.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Comfort Foods
Cuisine French-Inspired Seafood
Servings 4 servings
Calories 320 kcal

Ingredients
  

For the Custard:

  • 1 cup 168g fresh lump crab meat
  • 5 large egg yolks
  • 2 cups 476g heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon nutmeg
  • 1 tablespoon chopped fresh parsley or chives
  • ½ teaspoon lemon zest optional

For the Caramelized Topping:

  • 2 tablespoons granulated sugar

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat your oven to 320°F (160°C).
  • Place four 6-ounce ramekins inside a deep baking dish.
  • Step 2: Prepare the Custard Mixture
  • In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not boil).
  • In a separate bowl, whisk together the egg yolks, salt, white pepper, and nutmeg until well combined.
  • Slowly pour the warm cream into the yolk mixture, whisking continuously to avoid cooking the eggs.
  • Stir in the chopped herbs and lemon zest for extra flavor.
  • Strain the custard mixture through a fine mesh sieve to remove any lumps for a silky texture.
  • Step 3: Assemble and Bake
  • Divide the crab meat evenly among the ramekins.
  • Pour the custard mixture over the crab, filling each ramekin nearly to the top.
  • Pour hot water into the baking dish, making sure it reaches halfway up the sides of the ramekins.
  • Bake for 35-40 minutes or until the custard is set but still slightly wobbly in the center.
  • Step 4: Cool and Chill
  • Remove the ramekins from the baking dish and let them cool to room temperature.
  • Cover with plastic wrap and refrigerate for at least 3 hours (overnight is best).
  • Step 5: Caramelize the Sugar Topping
  • Just before serving, sprinkle ½ tablespoon of granulated sugar evenly over each ramekin.
  • Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crispy top.
  • Let it sit for 1-2 minutes to harden before serving.

Notes

  • For a more pronounced crab flavor, use fresh lump crab meat rather than canned.
  • If you don’t have a kitchen torch, you can caramelize the sugar under a broiler for 1-2 minutes, but watch it closely to prevent burning.
  • To enhance the umami depth, consider adding a splash of fish sauce or a sprinkle of Parmesan cheese to the custard mixture.