Crab Brûlée Recipe

This crab brulee recipe is a creamy, elegant appetizer that looks fancy but is surprisingly easy to make. It combines sweet crab meat with a rich custard base and a crisp caramelized sugar topping. Perfect for dinner parties, holidays, or when you want to impress without stress.

Why Make This Recipe

Crab brulee is a great make-ahead appetizer that feels restaurant-quality but uses simple ingredients. The contrast between the smooth crab custard and the crackly sugar topping makes every bite special.

How To Make Crab Brulee

Ingredients:

For the crab custard

• 1 lb fresh lump crab meat
• 3 tbsp shallots, finely minced
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon, chopped
• 2 tbsp chives, chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and white pepper, to taste

For the custard base

• 1 cup heavy cream
• 4 egg yolks
• 2 tbsp Dijon mustard
• ¼ cup dry white wine
• 2 tbsp crème fraîche (or sour cream)

For the topping

• 4 tbsp granulated sugar (or superfine sugar)

Directions:

1. Prepare the crab mixture: Gently check crab for shells. In a bowl, mix crab meat with shallots, garlic, herbs, lemon zest, lemon juice, salt, and white pepper. Set aside.
2. Make the custard: Warm the cream in a saucepan until steaming. In a bowl, whisk egg yolks and Dijon. Slowly pour warm cream into eggs while whisking (to temper). Stir in wine and crème fraîche.
3. Assemble and bake: Preheat oven to 325°F (163°C). Divide crab mixture into 6 small ramekins, then pour custard over top. Place ramekins in a baking dish and add hot water halfway up the sides. Bake 25–30 minutes, until edges are set and centers slightly jiggle. Cool, then refrigerate at least 2 hours.
4. Caramelize: Sprinkle each ramekin with sugar. Use a kitchen torch or broiler to melt sugar until golden and crisp. Let sit 1–2 minutes before serving.

Prep Time And Nutrition Facts

This recipe takes about 25 minutes to prepare and 35 minutes to cook, making a total of 1 hour. It yields 6 servings, and each serving has about 285 calories, with high protein from crab and eggs.

How To Serve Crab Brulee

Serve immediately after caramelizing the sugar. Pair with toasted brioche, crostini, or crackers for scooping.

How To Store Crab Brulee

Store baked (but uncaramelized) brulees covered in the fridge for up to 2 days. Caramelize sugar just before serving for best texture.

Tips To Make Crab Brulee

• Use fresh lump crab for best flavor
• Don’t overbake — the center should jiggle slightly
• Always chill before caramelizing
• Blot moisture off the top before adding sugar

Health And Benefits Of This Recipe

Crab is high in protein, low in carbs, and rich in omega-3s and vitamin B12. This dish is indulgent but nutrient-dense when enjoyed in moderation.

Variation (If Any)

• Use half-and-half instead of cream for a lighter version
• Swap tarragon for dill
• Make mini brulees in small ramekins for parties

FAQs

1. Can I make crab brulee ahead of time? Yes, bake and chill up to 24 hours ahead, then caramelize before serving.
2. Do I need a torch? No, you can broil the sugar for 2–3 minutes, watching closely.
3. Can I use imitation crab? Yes, but flavor will be less rich. Real crab is recommended.
4. How do I know it’s done baking? Edges should be set and center should jiggle slightly.
5. Can I freeze crab brulee? Not recommended — texture will change.
6. Is crab brulee served hot or cold? Cold custard with a warm, crisp sugar top.
7. What can I serve with crab brulee? Crostini, brioche toast, or crackers work best.

Crab Brulee

This crab brulee recipe features sweet crab meat in a creamy custard topped with a crisp caramelized sugar layer, making it a perfect elegant appetizer for dinner parties.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Appetizer, Starter

Cuisine: American, French

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Crab Custard

• 1 lb fresh lump crab meat Use fresh lump crab for best flavor.
• 3 tbsp shallots, finely minced
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon, chopped Swap tarragon for dill for variation.
• 2 tbsp chives, chopped
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and white pepper, to taste

For the Custard Base

• 1 cup heavy cream You can use half-and-half instead of cream for a lighter version.
• 2 tbsp Dijon mustard
• ¼ cup dry white wine
• 2 tbsp crème fraîche (or sour cream)

For the Topping

• 4 tbsp granulated sugar (or superfine sugar)

Method

 

Preparation

1. Gently check crab for shells. In a bowl, mix crab meat with shallots, garlic, herbs, lemon zest, lemon juice, salt, and white pepper. Set aside.

Custard Preparation

1. Warm the cream in a saucepan until steaming. In a bowl, whisk egg yolks and Dijon mustard. Slowly pour warm cream into eggs while whisking to temper. Stir in wine and crème fraîche.

Assemble and Bake

1. Preheat oven to 325°F (163°C). Divide crab mixture into 6 small ramekins, then pour custard over top.
2. Place ramekins in a baking dish and add hot water halfway up the sides. Bake for 25–30 minutes, until edges are set and centers slightly jiggle. Cool, then refrigerate for at least 2 hours.

Caramelize

1. Sprinkle each ramekin with sugar. Use a kitchen torch or broiler to melt sugar until golden and crisp. Let sit for 1–2 minutes before serving.

Notes

Serve immediately after caramelizing the sugar. Store baked (but uncaramelized) brulees covered in the fridge for up to 2 days. Always chill before caramelizing. Blot moisture off the top before adding sugar.