This Crab Brulee recipe is an elegant fusion of sweet and savory, combining lump crab meat with creamy custard and a caramelized sugar top. It’s an unforgettable gourmet appetizer perfect for impressing guests.
1 cup fresh crab meat
4 large egg yolks
1 cup heavy cream (or coconut cream)
¼ cup sugar (plus more for topping)
2 garlic cloves, minced
½ tbsp pickled ginger, finely chopped
Salt and pepper, to taste
Optional: 2 tbsp grated Parmesan
1. Whisk together egg yolks and cream in a large mixing bowl until smooth.
2. Add garlic, ginger, salt, and pepper; whisk again.
3. Strain the custard mixture through a fine sieve.
4. Spoon crab meat into the bottom of ramekins.
5. Pour custard over crab, filling ramekins ¾ full.
6. Place ramekins in a baking dish and add hot water halfway up the sides.
7. Bake at 325°F (163°C) for 30–35 minutes, until custard is set but slightly jiggly.
8. Cool at room temperature, then refrigerate for at least 1 hour.
9. Sprinkle sugar over each ramekin and caramelize using a kitchen torch or broiler.
10. Serve with citrus salad, crostini, or pickled cucumber.
Use fresh, high-quality crab meat for best flavor.
For a dairy-free version, use coconut cream or almond milk.
Add chili flakes or cayenne for a spicy variation.
Parmesan cheese can be added for extra umami depth.
Find it online: https://alanarecipes.com/crab-brulee-recipe/