Crab Brulee recipe is a luxurious twist on the traditional French dessert, combining the rich, savory flavors of fresh crab with the creamy texture of a classic brûlée. This elegant dish is perfect for seafood lovers looking to elevate their appetizer game. Whether you’re hosting a fancy dinner party or treating yourself to a gourmet meal at home, this Crab Brulee recipe will impress your guests with its delicate balance of flavors.
The Crab Brulee recipe is easy to follow and uses simple ingredients to create a dish that looks and tastes like it’s straight out of a fine dining restaurant. Don’t be intimidated—this Crab Brulee recipe is surprisingly simple to prepare, making it accessible to both seasoned cooks and beginners alike. Once you’ve mastered this Crab Brulee recipe, it’s sure to become a go-to favorite for special occasions.
Ingredients
- 8 oz fresh crab meat, picked over for shells
- 1 cup heavy cream
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 2 teaspoons sugar (for caramelizing)
Execution
1- Preheat the oven to 350°F (175°C). Grease four ramekins and set aside.
2- In a mixing bowl, whisk together the egg yolks, heavy cream, Dijon mustard, lemon juice, salt, and pepper.
3- Gently fold in the crab meat, making sure it is evenly distributed.
4- Spoon the mixture into the prepared ramekins, filling them about 3/4 of the way.
5- Sprinkle a mixture of grated Parmesan cheese and breadcrumbs on top of each ramekin.
6- Place the ramekins in a large baking dish and pour hot water into the dish, so it comes halfway up the sides of the ramekins.
7- Bake for 25-30 minutes, or until the top is golden and the mixture is set.
8- Remove from the oven and let cool for a few minutes before sprinkling sugar on top of each ramekin.
9- Use a kitchen torch to caramelize the sugar, creating the signature brûlée crust.
10- Serve warm, garnished with a lemon wedge or fresh herbs if desired.
Additional tips
About: Crab Brulee Recipe
- Choose fresh crab meat: The fresher the crab, the more flavorful your brûlée will be. You can use lump or backfin crab meat for the best texture.
- Use a water bath: Baking the ramekins in a water bath ensures that the brûlée cooks evenly and maintains its creamy texture.
- Don’t overbake: Keep an eye on the brûlée as it bakes. You want the top to be golden, but the inside should remain soft and creamy.
- Caramelize carefully: When using a torch to brûlée the sugar, move it in circular motions to avoid burning one spot.
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