Crab Brulee is a luxurious twist on the classic crème brûlée-savory, creamy custard filled with fresh crab, herbs, and topped with a golden sugar crust.

Ingredients

• 1 cup / 168 g Fresh Crab Meat
• 5 large Egg yolks
• 2 cups / 476 g Heavy cream
• ½ tsp / 3 g Salt
• ¼ tsp Black/white pepper
• ⅛ tsp Nutmeg
• Chopped herbs (like parsley or chives)
• 2 tbsp / 24 g sugar (for the top caramelized layer)

Instructions

• Preheat the oven to 160ºC/320ºF.
• FIn a mixing bowl take 5 egg yolks and set aside.
• Place a saucepan on medium heat and two cups of heavy cream on it and bring it to a simmer.
• Add the salt, black pepper, and grated nutmeg and mix everything well.
• Turn the heat off, and reduce the heat a little then add slowly to the egg yolks while whisking continuously.
• Strain the mixture with a strainer to avoid lumps and for a smoother texture.
• Now add some lemon zest and mix everything well.
• Place four ramekins in a baking dish and add the crab meats to the ramekins. Now add the herbs of your choice I am adding chopped parsley, but you can use chives or cilantro.
• Now pour the creme mixture into the ramekins and fill it to the top while leaving some space.
• Add hot water to the baking tray around 1/3 of the ramekins this water makes the creme brule moist, smooth, and silky.
• Bake them in a preheated oven and bake for 35-40 minutes at 160ºC/320ºF.
• After 40 minutes take it out from the oven at let it cool to room temperature then cover it with a wrap and refrigerate overnight or at least 3 to 4 hours.
• Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.
• Serve your crab crème brûlée immediately, savoring the contrast between the creamy custard and the caramelized sugar topping. Enjoy the rich flavors and luxurious textures of this unique recipe.

Notes

• You can substitute parsley with chives or cilantro.
• Add lemon zest for brightness.
• Make sure your crab is fresh and well-drained.

Recipe from Cook Script