Crab Brulee Recipe is an elegant, savory twist on the classic French dessert, crème brûlée. This recipe combines the sweet, delicate flavor of lump crab meat with a rich, creamy custard, all finished with a signature caramelized sugar crust. The result is a show-stopping appetizer or main course that balances sweet and savory flavors, perfect for dinner parties or special occasions. With a silky custard base, a hint of lemon zest, and the satisfying crunch of a brûléed top, Crab Brulee is sure to impress guests and elevate your seafood repertoire.

Crab Brulee Recipe Details

Servings: 4 people
Estimated Cost: $28–$35 USD (depending on crab prices and ingredient quality)
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: ~3 hours
Course: Main or Appetizer
Cuisine: Modern French/Seafood Fusion

Equipment

4 ramekins (8-ounce size)
Deep baking dish or roasting pan (for water bath)
Saucepan
Mixing bowls
Whisk
Fine-mesh sieve
Culinary torch (or broiler)
Measuring cups and spoons
Wire rack
Cling film or plastic wrap

Ingredients

250 g (about 9 oz) fresh lump crab meat (high-quality frozen is fine, thawed)
2 cups (480 ml) heavy cream
5 large egg yolks
1/4 tsp kosher or pink Himalayan salt
1/4 tsp white pepper (black pepper is acceptable)
1 tbsp lemon zest
2 tbsp chopped fresh chives (plus more for garnish)
2 tbsp brown or turbinado sugar (for brûlée topping)
4 strips cooked bacon, crumbled (optional)
Optional: 1 small shallot, minced and sautéed (for added depth)

Instructions

1. Prepare the Oven and Ramekins

Preheat your oven to 320°F (160°C).
Arrange four 8-ounce ramekins in a deep baking dish or roasting pan.

2. Make the Custard Base

In a saucepan over medium heat, gently warm the heavy cream with salt and white pepper until it just begins to simmer. Remove from heat.
In a separate bowl, whisk the egg yolks until pale and slightly thickened.
Slowly pour the warm cream into the egg yolks, whisking constantly to temper and avoid curdling.
Strain the mixture through a fine-mesh sieve into a clean bowl for a silky texture.
Stir in lemon zest and half the chopped chives.

3. Assemble the Brulee

Check crab meat for any shell fragments, then divide evenly among the ramekins.
If using, sprinkle cooked bacon and sautéed shallot over the crab.
Gently pour the custard mixture over the crab in each ramekin.

4. Bake in a Water Bath

Pour hot water into the baking dish, reaching halfway up the sides of the ramekins (bain marie).
Carefully transfer to the oven and bake for 30–35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove ramekins from the water bath and place on a wire rack to cool.

5. Chill

Cover each ramekin with cling film and refrigerate for at least 2 hours (or overnight) to fully set and develop flavor.

6. Caramelize and Garnish

Just before serving, sprinkle a thin, even layer of brown or turbinado sugar over each custard.
Using a culinary torch, caramelize the sugar until golden and crisp. (Alternatively, place under a broiler for 1–2 minutes, watching closely.)
Garnish with remaining fresh chives and serve immediately for the best contrast of warm, crunchy top and chilled, creamy custard.

Calories

Estimated Calories per Serving: 350–400 Kcal (varies with bacon and cream used)

Recipe Notes

Crab Quality: Use the freshest crab meat available for the best flavor and texture. High-quality frozen lump crab works if fresh isn’t accessible.
Bacon & Shallots: Bacon adds a smoky note, while sautéed shallots bring depth. Both are optional but recommended for extra complexity.
Caramelizing: A culinary torch provides the most even brûlée, but a broiler can work in a pinch—just watch carefully to avoid burning.
Serving: Crab Brulee is best enjoyed immediately after caramelizing the sugar, when the top is crisp and the custard is cool and creamy.
Make Ahead: You can prepare the custards a day in advance and brûlée just before serving.

Crab Brulee Recipe

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