Crab Brulee Recipe

A sophisticated, French-inspired appetizer that combines sweet, succulent crab meat with a crisp caramelized sugar topping. Perfect for special occasions and elegant dinners

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Course: Appetizer, starter

Cuisine: French, seafood

Keyword: Best crab brulee recipe, Easy crab brulee recipe, Simple crab brulee recipe

Prep Time: 20

Cook Time: 25

Cooling Time: 5

Total Time: 50

Servings: servings

Calories: 320kcal

Cost: $20

Equipment

1 Shallow ramekins (4-6 oz) For baking the crab mixture
1 Kitchen torch For caramelizing the sugar topping
1 Large baking dish For the water bath
1 Medium mixing bowl For combining ingredients
1 Whisk For mixing

Ingredients

1 pound Fresh lump crab meat Picked over for shells
½ cup Heavy cream
2 large Egg yolks
1 small Shallot Finely minced
2 tablespoons Fresh chives Finely chopped
1 tablespoon Dijon mustard
¼ teaspoon Cayenne pepper
To taste Salt
To taste White pepper
4 tablespoons Granulated sugar For caramelizing the top
Optional Fresh herbs For garnish (optional)

Instructions

Preheat the oven to 300°F (150°C).
Pat crab meat dry with paper towels, careful not to break up lumps.
Whisk together heavy cream and egg yolks until smooth.
Add shallot, chives, Dijon mustard, cayenne, salt, and pepper to the cream mixture, and stir gently to combine.
Fold in crab meat carefully, maintaining the lumps.
Divide the mixture into 4 shallow ramekins, place ramekins in a baking dish, and fill the dish with hot water halfway up the sides of the ramekins.
Bake for 20-25 minutes until just set but still slightly jiggly in the center.
Remove from water bath and cool for 5 minutes.
Sprinkle sugar evenly over each ramekin and caramelize the sugar with a kitchen torch until golden brown.
Let the sugar harden for 1 minute before serving.
Garnish with fresh herbs if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition