To make crab brulee, you will need fresh or canned crab meat, heavy cream, egg yolks, sugar, and vanilla. First, infuse the cream with vanilla by heating it together. Then, whisk the egg yolks with sugar and gradually mix in the warm cream. Gently fold in the crab meat. Pour the mixture into ramekins and bake in a water bath until just set.
Once cooled, sprinkle a thin layer of sugar over the top and caramelize it with a kitchen torch to create the signature crunchy brulee topping.
The key steps are:
- Infuse the cream with vanilla
- Make a custard with egg yolks and sugar
- Fold in the crab meat
- Bake in a water bath until set
- Chill the custards
- Caramelize the sugar topping
This creates a luxurious dish that combines the rich, creamy custard with the sweet, crispy topping and savory crab.
What Is The Cooking Time For Crab Brulee?
The cooking time for Crab Brulee typically ranges from 45 to 60 minutes. It is recommended to check the ramekins after 40 minutes of baking to ensure that the Crab Brulee is set but still slightly wobbly in consistency, similar to a pannacotta. This delicate balance ensures the perfect texture of the dish, combining the richness of the crab with the creamy custard.
Crab Brulee Recipe
Course: MainCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes740
kcal1
hour10
minutesTo make crab brulee, you will need fresh or canned crab meat, heavy cream, egg yolks, sugar, and vanilla. First, infuse the cream with vanilla by heating it together. Then, whisk the egg yolks with sugar and gradually mix in the warm cream. Gently fold in the crab meat. Pour the mixture into ramekins and bake in a water bath until just set.
Ingredients
1 pound lump crab meat, picked over for shells
4 large egg yolks
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons brown sugar for caramelized topping
Directions
- Preheat oven to 325°F (165°C).
- In a medium bowl, whisk together egg yolks, cream, granulated sugar, vanilla and salt until well combined.
- Gently fold in the crab meat.
- Pour mixture into 4 ramekins or baking dishes.
- Place ramekins on a baking sheet and pour hot water into the sheet to create a water bath, coming halfway up the sides of the ramekins.
- Bake for 30-40 minutes until just set in the center.
- Remove from oven and water bath. Let cool completely.
- Sprinkle 1-2 teaspoons of brown sugar evenly over each custard’s top.
- Using a kitchen torch, caramelize the sugar topping until browned and crisp.
- Serve chilled or at room temperature, garnished with fresh herbs if desired.
- The crab brulee combines the rich, creamy custard of crème brûlée with the delicate sweetness of crab meat for an indulgent and unique dish. Serve as an elegant appetizer or dessert, paired with a crisp white wine.
