Crab Brulee
This Crab Brulee Recipe offers an elegant, easy seafood appetizer that’s baked to golden perfection and screams gourmet without the fuss. A playful twist turning a classic dessert technique into a healthy and luxurious seafood appetizer.
Ingredients
- 8 oz fresh lump crab meat picked over shells
- 4 large eggs room temperature
- 1 cup heavy cream
- 2 tbsp grated Parmesan optional
- 1 tsp kosher salt adjust to taste
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika just a whisper of warmth
- 1 tbsp fresh chives minced
- 2 tsp granulated sugar for the brulee top
- Pinch cayenne if desired for a kick
Instructions
- Preheat oven to 325°F. Butter six 4-oz ramekins and place them in a deep baking dish.
- Whisk eggs till frothy in a bowl. Slowly add cream and Parmesan, whisk just until mixed. Season with salt, pepper, paprika, and cayenne.
- Gently fold in lump crab and chives to the custard mixture.
- Optional: Strain the custard for extra smoothness. Divide the custard among ramekins, filling ¾ full.
- Pour hot water around ramekins until it reaches halfway up their sides to prevent overcooking.
- Bake for 25–30 minutes until centers jiggle slightly.
- Cool in water bath, then transfer to a rack to cool for 15 minutes. Refrigerate if not serving immediately.
- Sprinkle sugar on top of each custard. Torch with a kitchen torch until sugar caramelizes. Let it harden before serving.
Notes
Anchor heavy cream and fresh Maine crab are recommended. Strain the custard through a sieve for a silky texture.
Nutrition
Calories: 330kcal
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