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A beautifully plated Crab Brulee with a caramelized top, garnished with fresh chives and parsley, served with lemon wedges on a stylish plate.

From Sea to Table: Crab Brulee Recipe for Food Lovers

This Crab Brulee Recipe is a savory spin on the classic crème brûlée, blending the richness of fresh lump crab meat with a creamy custard base, Parmesan cheese, and a crisp caramelized sugar topping. It’s a gourmet dish perfect for special occasions, offering a balance of textures and flavors that impress with every bite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
45 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 4 peoples
Calories 350 kcal

Equipment

  • 4-6 ramekins (oven-safe dishes)
  • Large baking dish (for the water bath)
  • Mixing Bowls
  • Whisk
  • Saucepan
  • Kitchen torch (for caramelizing) OR oven broiler
  • Measuring cups & spoons

Ingredients
  

For the Crab Custard

  • 1 cup Fresh lump crab meat (about 8 oz), picked over for shells
  • 4 large Egg yolks
  • 1 cup Heavy cream
  • ½ cup Whole milk
  • ¼ cup Grated Parmesan cheese
  • 1 tablespoon Fresh chives, finely chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Smoked paprika
  • ¼ teaspoon Cayenne pepper (optional, for a hint of heat)
  • Salt and freshly ground black pepper, to taste

The Caramelized Topping

  • ¼ cup Granulated sugar
  • 1 tablespoon Water

Optional Garnish

  • Fresh chives or parsley, finely chopped
  • Lemon wedges

Instructions
 

  • Preheat Oven – Set to 325°F (160°C).
    A modern kitchen oven set to 325°F (160°C), with a warm glow inside, ready for baking.
  • Prepare Crab Mixture – Mix crab meat, Parmesan, and chives; divide into ramekins.
    A bowl with fresh lump crab meat, grated Parmesan cheese, and chopped chives being gently mixed with a spoon. Nearby are small ramekins, ready for filling
  • Make Custard – Whisk egg yolks; warm cream and milk; mix with yolks, mustard, paprika, cayenne, salt, and pepper.
    A whisk stirring smooth egg yolks in a glass bowl. Next to it, a saucepan with steaming cream and milk being poured slowly into the eggs, with seasonings like paprika and mustard on the counter.
  • Assemble – Pour custard over crab; place ramekins in a water bath.
    Ramekins filled with crab and creamy custard, neatly arranged in a deep baking dish. A kettle pours hot water around them, creating a perfect water bath for even cooking.
  • Bake – Cook for 30-35 minutes until set but soft.
    A baking dish with ramekins inside an oven. The custard is setting with a slightly wobbly center, as the warm golden light of the oven glows.
  • Chill & Caramelize – Cool, refrigerate for 1 hour, sprinkle sugar, and torch or broil.
    A chilled ramekin of Crab Brulee with a fine layer of sugar on top. A chef's hand uses a torch to caramelize the sugar, creating a crispy golden crust.
  • Garnish & Serve – Add chives/parsley, serve with lemon wedges. Enjoy!
    A beautifully plated Crab Brulee with a caramelized top, garnished with fresh chives and parsley, served with lemon wedges on a stylish plate.

Video

Keyword Crab Brulee Recipe