Crab Brûlée Recipe

Crab Brulee Recipe is a unique French seafood dish that combines fresh crab meat with a caramelized sugar crust. This recipe is the dream of a seafood lover, featuring tender crab meat in a creamy custard base, topped with a caramelized sugar shell for contrasting flavors and textures. The Crab Brulee is very versatile and can be used as an appetizer, main course or even as a dessert.

This Crab Crème Brûlée Recipe has become very popular amongst food enthusiasts due to the delicious taste and superb presentation. It will no doubt impress your guests and their seafood cravings.

Crab Crème Brûlée Recipe – Everything You Need To Know:

The Crab Brûlée Recipe consists of four main ingredients: crab meat, egg yolks, heavy cream and seasonings. The recipe can be prepared in fifty minutes and served to at least four individuals. There are 350 calories per serving in this Crab Crème Brûlée Recipe.

The Crab Brûlée can be served with toasted bread or crackers. The crispy bread or crackers provide the perfect combination and can be used to scoop up the crab custard mixture and crunchy topping of caramelized topping.

Crab Brûlée Ingredients

• 200 g Lump Crab Meat: Lump crab meat is used in this Crab Brûlée Recipe because of its tender texture and sweet flavor.
• 4 Egg Yolks: Use the egg yolks and save the egg whites for an omelette.
• 300 ml Heavy Cream: Heavy cream helps produce a very creamy, rich and lush Crab Brûlée.
• Nutmeg: A pinch of nutmeg is used for seasoning the Creme Brûlée.
• Salt and Pepper: Use salt and pepper for seasoning, according to your taste.

How To Make Crab Brûlée?

1. Preheat the oven to 325°F. Take a baking dish, place four ramekins in it and set it aside.
2. Take a large saucepan and heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat.
3. Take a separate bowl and whisk the egg yolks until they are smooth. Pour the hot cream over the egg yolks slowly and whisk continuously to temper the eggs.
4. Now, season the custard mixture with salt, pepper and a pinch of nutmeg.
5. Gently fold in the lump crab meat until evenly throughout the custard mixture.
6. Divide this crab custard mixture evenly among the prepared ramekins.
7. Carefully pour hot water into the baking dish around the ramekins, creating a water bath to ensure a gentle and even cooking.
8. Bake in the oven for 30 to 35 minutes, or until the custard is set around the edges but still a little jiggly in the center. Remove the ramekins from the water bath and allow them to cool down.
9. Once cooled down, put the crab crème brûlée in the refrigerator for at least 2 hours or until completely cooled down.
10. Sprinkle a thin layer of sugar over the surface of the custard and use a kitchen torch to caramelize the sugar until it is golden and crispy.

Also Try: BeRo Christmas Cake Recipe

Tips To Make The Best Crab Crème Brûlée

Follow these tips and tricks for the best possible results on this Crab Brûlée Recipe:

• Make sure to lightly grease the ramekins with butter or non-stick cooking spray.
• Make sure to gently pick through the crab meat to make sure no shell fragments are remaining in the crab meat.
• Make sure not to break the crab up too much while folding it into the custard mixture.
• Make sure to move the flame of the kitchen torch in a circular motion to caramelize the sugar.

Crab Brûlée Recipe FAQs

How long can you store the Crab Brûlée for?

The Crab Creme Brûlée can be stored in the refrigerator for up to 3 days in an airtight container. However, make sure it is completely cooled down before putting it in the refrigerator.

Can I use canned crab meat instead of fresh crab meat?

Yes, you can use canned crab meat for Crab Brûlée. However, it is highly recommended to use fresh lump crab meat for the best flavor and texture for the Crab Brûlée. Fresh crab has a sweeter, more delicate taste and a firmer texture.

Why is Crab Creme Brûlée cooked in a water bath?

Baking the crab custard mixture in a water bath helps ensure even, gentle cooking that reduces the risk of over-baking the crème brûlée.

Crab Brûlée Recipe Card