Crab Brûlée Recipe: Indulge in a Savory Crème Brûlée Delight
Discover this savory Crab Brûlée Recipe—a delightful twist on classic crème brûlée with fresh crab meat. Perfect for impressing guests!
Ingredients
- 1 pound fresh lump crab meat
- 2 cups heavy cream
- 6 egg yolks
- 2 tablespoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper optional
- Salt and freshly ground black pepper to taste
- 6 teaspoons granulated sugar for topping
- Fresh chives chopped (for garnish)
Instructions
- Preheat oven to 325°F (163°C) and arrange six ramekins in a baking dish.
- Warm heavy cream, Dijon mustard, Old Bay seasoning, cayenne pepper, salt, and pepper in a saucepan without boiling.
- Beat egg yolks in a bowl and temper by slowly whisking in the hot cream mixture.
- Stir in fresh lump crab meat evenly into the custard.
- Divide the custard mixture evenly among the ramekins.
- Prepare a water bath by adding hot water halfway up the sides of the ramekins.
- Bake for 35-40 minutes until custard is set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar on top and caramelize using a kitchen torch.
- Garnish with fresh chives and serve immediately.