Crab Brulee Recipe

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This Crab Brulee Recipe is the ultimate savory alternative to your classic creme brulee recipe. It features fresh crab meat cooked to sweet perfection, wrapped around the same rich and creamy base of a traditional creme brulee recipe. Try this once, and you’ll never look at creme brulee the same way again.

First time hearing about Crab Brulee? Not to worry – this savory twist to the classic French vanilla custard, is surprisingly delicious. While it has the same rich and creamy texture as your classic Crème Brûlée Custard, this unique alternative boasts the savory flavors of fresh crab and fine spices.

This savory creme brulee tastes and feels almost like eating a thicker version of a warm crab bisque – but in a lighter, more elegant version. If you like crab, this would be a fantastic meal to have for brunch or just as an afternoon snack.

Crab Crème Brûlée Recipe Is Best With Fresh Crab

Steaming, cracking and harvesting fresh Dungeness crab meat is always best for this Crab Brulee recipe. However, it may not always be easy to get fresh crab, depending on the season and the location you’re in. In that case, you can go with lump crab meat that’s frozen or canned – but if you do, make sure you inspect it carefully, for any small shell pieces that may be present within the meat.

Tips For Making The Best Crab Brulee Recipe

• Using fresh crab meat is the best tip for this Crab Brulee recipe.
• Additionally, make sure you whisk all ingredients well. The more you whip the cream mixture, the smoother the custard will turn out.
• Save a little bit of crab meat as a topping for the crab creme brulee – it makes for an impressive presentation.

The Ingredients for Crab Brulee

• 1.5 cups Dungeness Crab Meat (approximately 1 whole crab)
• Custard Mixture
  • 3 cups Heavy Cream
  • 6 Egg Yolks
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon White Pepper
• Caramelized Sugar Crust
  • 1.5 teaspoons Salt
  • 3.5 teaspoons Sugar

The Equipment Needed

• Oven Safe Ramekins
• Hand Mixer / Whisk
• Baking Tray

Cook Your Dungeness Crab

In a large pot, bring about 1 liter of water to a boil.

Drop in your crab and let it cook for about 20 minutes.

Once the crab is done cooking, remove from the pot and carefully separate all of the meat from the shell. Set aside all of the meat until ready to use.

Craft The Custard Mixture

In your sauce pan, simmer the heavy cream, salt, white pepper and Old Bay Seasoning, on medium low heat.

Once it’s simmered and the cream and seasoning are fully incorporated, remove from the heat and let it cool so that the liquid is just slightly warm.

Prepare Egg Mixture

In a separate bowl, whisk the egg yolks, and sugar.

Afterwards, slowly pour in the lukewarm custard cream mixture into the whisked eggs while stirring constantly to ensure all ingredients are fully integrated. Give the mixture a really good mix and then set aside while you prepare your ramekins.

Place five ceramic ramekins on a baking tray and add in about 1/4 of a cup of crab meat into each ramekin. Then, fill each ramekin with your custard mixture until they are about 3/4 of the way filled.

Bake Your Crab Crème Brûlée Ramekins

Place your ramekins on a baking pan, and fill the pan with water until the water reaches about 1/2 half way up ramekins. (Be careful not to let any of the water splash into the ramekins themselves.)

Then bake the ramekins at 300°F for 35-45 mins or until done. (You’ll know they are done when the surface of the mixture looks slightly leathery.)

Remove from oven and cool to room temperature, then refrigerate for 2 hours at least.

Torch Your Caramelized Sugar & Salt Layer

Prepare your topping, by mixing the granulated sugar and salt in a small bowl.

When ready to serve, lay down a thin layer of sugar & salt mixture on top of the Crab Brulee and torch until the sugar has melted into a nice golden brown crust.

Top with a little bit of left over crab meat & serve immediately!

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