Savory Crab Brûlée
A unique twist on classic crème brûlée, this savory crab brûlée blends creamy custard with fresh crab meat and a caramelized sugar topping, perfect as a gourmet appetizer.
Ingredients
Custard Base
- 5 large egg yolks
- 2 cups heavy cream
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp nutmeg
- ½ tsp lemon zest optional
Crab Filling
- 1 cup fresh crab meat canned or frozen can be substituted
- 1 tbsp chopped herbs parsley, chives, or tarragon
Caramelized Sugar Topping
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 320°F (160°C).
- In a saucepan over medium heat, warm the heavy cream until steaming but not boiling. Stir in salt, black pepper, and nutmeg.
- In a mixing bowl, whisk egg yolks. Slowly pour in the warm cream mixture while whisking continuously to prevent curdling.
- Strain the custard through a fine-mesh sieve to remove any lumps. Stir in lemon zest, if using.
- Divide the crab meat evenly among four ramekins. Sprinkle chopped herbs over the crab.
- Pour the custard mixture over the crab, filling the ramekins almost to the top.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches about one-third of the way up the sides of the ramekins.
- Bake for 35-40 minutes, until the custard is set but slightly jiggly in the center.
- Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.