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

Cook Time 35

Total Time 1

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

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

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

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 for 25–30 minutes, until edges are set and centers slightly jiggle. Cool, then refrigerate for at least 2 hours.

Caramelize

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.