Imagine the rich, creamy decadence of a classic crème brûlée infused with the savory essence of fresh crab. Sounds fancy, right? Crab Brûlée is a gourmet dish that blends the sweetness of crab with a luscious custard base, topped with a crackling caramelized crust.

It’s the perfect appetizer for a special dinner or a show-stopping addition to your holiday table. And the best part? It’s way easier to make than it sounds. Let’s break it down together!

How to Make It

Crab Brûlée may sound extravagant, but it’s all about balancing a few key ingredients.

The Crab: Fresh or high-quality lump crab meat is a must. The natural sweetness pairs beautifully with the creamy custard.
The Custard: A combination of cream, egg yolks, and seasonings creates the velvety texture that makes this dish shine.
The Brûlée Topping: A sprinkle of sugar caramelized with a torch adds that irresistible crunch.

The result? A luxurious appetizer that’s rich, flavorful, and unforgettable.

Make Ahead Recipe Method

You can make the custard base up to a day ahead of time. Store it in the fridge, covered, and caramelize the sugar topping just before serving for that fresh crackle.

Pro Tips

Fresh Crab: Use fresh lump crab meat if possible, but high-quality canned crab works in a pinch. Just be sure to drain it well.
Temper the Eggs: Slowly whisk hot cream into the egg mixture to avoid scrambling the eggs.
Torch It Right: For the brûlée topping, use a kitchen torch for even caramelization. If you don’t have one, you can briefly place the ramekins under the broiler.
Serve Warm or Chilled: For the best experience, serve slightly warm or at room temperature after caramelizing the sugar.

Storage

Store leftovers (if there are any!) in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to restore the custard’s smooth texture before serving.

Tools For This Recipe

Mixing Bowls: For blending the custard base.
Whisk: Essential for tempering and smoothing the custard.
Ramekins: Individual portions give that elegant touch.
Kitchen Torch: For achieving the perfect caramelized topping.
Baking Dish: To hold the ramekins in a water bath.

Crab Brûlée

A creamy, savory custard infused with crab and topped with a crackling caramelized sugar crust.

Print Recipe

Prep Time 20

Cook Time 40

Course Appetizer

Cuisine American

Servings 4

Ingredients

Ingredients:
8 ounces fresh lump crab meat
1 cup heavy cream
3 large egg yolks
¼ teaspoon Dijon mustard
¼ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper optional, for a slight kick
1 tablespoon sugar for brûlée topping

Instructions

Instructions:
Prepare the Oven: Preheat your oven to 300°F (150°C). Arrange four ramekins in a baking dish.
Make the Custard Base: In a saucepan, heat the cream over medium heat until it’s warm but not boiling. In a separate bowl, whisk together egg yolks, mustard, paprika, salt, and cayenne (if using).
Temper the Eggs: Slowly pour the warm cream into the egg mixture, whisking constantly. Strain the mixture through a fine mesh sieve for a silky custard.
Add the Crab: Divide the crab meat evenly among the ramekins. Pour the custard mixture over the crab.
Bake in a Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
Cool: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours if serving chilled.
Caramelize the Topping: Just before serving, sprinkle a thin layer of sugar over each ramekin. Use a kitchen torch to caramelize the sugar until golden and crisp.