Savory Crab Brulee Recipe
A rich and elegant savory twist on crème brûlée, made with lump crab meat and a golden, crispy top. Perfect for holidays, romantic dinners, and upscale parties.
Ingredients
Main Ingredients
- 1 cup lump crab meat fresh or premium canned
- 1 cup heavy cream
- 4 large egg yolks
- ¼ cup grated Parmesan cheese
- ¼ tsp salt to taste
- ⅛ tsp black pepper
- ⅛ tsp paprika or cayenne pepper optional
Topping
- 2 tbsp breadcrumbs or grated Parmesan cheese
- 1 tsp granulated sugar optional, for sweet-savory crust
- Chopped fresh herbs parsley or chives, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease 4 ramekins and place them in a deep baking dish.
- In a mixing bowl, whisk egg yolks and heavy cream until smooth.
- Stir in the crab meat, Parmesan cheese, salt, pepper, and optional paprika or cayenne. Mix gently to keep crab pieces intact.
- Pour the mixture evenly into the ramekins.
- Create a water bath by filling the baking dish with hot water halfway up the ramekins.
- Bake for 30–35 minutes, until the custard is set but slightly jiggly in the center.
- Let cool slightly. Sprinkle each with breadcrumbs, grated cheese, or a little sugar.
- Caramelize the top with a kitchen torch or broil for 1–2 minutes until golden brown.
Notes
For best results, avoid imitation crab. Fresh herbs add a lovely finish. A torch offers better control when caramelizing the top.