Here’s an easy Crab Brûlée recipe that combines the richness of crab with the creamy texture of a brûlée, adding a savory twist to the classic dessert.
Crab Brûlée Recipe
Ingredients:
- 200g fresh crab meat (preferably lump crab meat)
- 2 cups heavy cream
- 3 large egg yolks
- 2 tablespoons butter (unsalted)
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- ¼ cup Parmesan cheese, finely grated
- 2 tablespoons breadcrumbs (optional, for extra crunch)
- Sugar (for caramelizing the top)
Step-by-Step Instructions:
- Prepare the Crab Mixture:
- Preheat your oven to 150°C (300°F).
- In a skillet, melt butter over medium heat.
- Add shallots and garlic, and sauté until softened (about 2-3 minutes).
- Stir in the crab meat, then add Dijon mustard, lemon juice, salt, and pepper. Cook for 2-3 minutes until combined.
- Remove from heat and set aside.
- Make the Custard:
- In a medium saucepan, heat the heavy cream until it begins to simmer (don’t let it boil). Remove from heat.
- In a separate bowl, whisk the egg yolks until smooth.
- Gradually add the warm cream to the yolks, whisking constantly to temper the eggs (slowly heating them without scrambling).
- Add the crab mixture to the cream-egg mixture and stir until well combined.
- Assemble the Brûlée:
- Divide the crab mixture evenly into ramekins (small, oven-safe dishes).
- Place the ramekins in a deep baking dish. Fill the dish with hot water, so the water comes halfway up the sides of the ramekins (this water bath will help the custard cook evenly).
- Bake:
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool slightly.
- Add the Topping:
- Sprinkle a light layer of sugar (about 1 teaspoon per ramekin) on top of each crab brûlée.
- Using a kitchen torch, carefully caramelize the sugar until it turns golden and crisp.
- For an extra crunch, you can also sprinkle a mix of Parmesan cheese and breadcrumbs before caramelizing.
- Serve:
- Let the brûlées cool for a few minutes to allow the topping to harden.
- Serve warm, garnished with fresh herbs if desired.
Enjoy this savory take on the classic brûlée with rich, delicate crab flavors!
