Crab Brulee Recipe
Elevate your dining experience with this indulgent crab brulee recipe! Creamy, rich, and full of delicate crab flavor, this twist on the classic crème brûlée is sure to impress. Easy to make yet sophisticated, it’s the perfect dish for special occasions or to treat yourself to something extraordinary. Follow our step-by-step guide to create a beautifully golden, melt-in-your-mouth crab brulee. Download the recipe now and bring a touch of gourmet to your kitchen
Ingredients
- 1 cup Fresh crab meat (king crab recommended)
- 1 ½ cups Heavy cream
- 4 Egg yolks
- 2 tablespoons Granulated sugar
- ½ teaspoon Salt
- ¼ teaspoon Fresh ground black pepper
- 1 clove Garlic (minced)
- 1 tablespoons Fresh parsley (optional, for garnish)
Instructions
- Prepare the Crab Meat: Start by cleaning and preparing the fresh crab meat. If you’re using king crab brulee, ensure the crab meat is fully cooked and flaked into small, bite-sized pieces. Remove any shell fragments and set aside.
- Prepare the Creamy Custard Base: In a saucepan, combine the heavy cream, garlic (if using), and a pinch of salt. Heat the mixture over medium heat until it’s hot but not boiling. Meanwhile, whisk the egg yolks and granulated sugar in a separate mixing bowl until smooth and slightly pale
- Combine the Crab Meat and Custard Mixture: Once the custard is ready, gently fold in the prepared crab meat. Stir carefully to ensure the crab is evenly distributed throughout the custard. Pour the mixture into the prepared ramekins, filling them evenly.
- Bake the Crab Brulee: Place the ramekins in a larger baking dish and fill the dish with hot water, ensuring it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (165°C) for 40-45 minutes, or until the custard is just set but still jiggly in the center.
- Caramelize the Sugar Top: Once the ramekins have cooled, sprinkle a thin layer of granulated sugar on top of the custard. Using a blowtorch, carefully caramelize the sugar until it forms a golden, crispy layer. Let the ramekins cool for a few minutes before serving.