Crab creme brulee is a decadent seafood dish that combines the delectable flavors of crab with the crispy, caramelized goodness of brulee topping. It is a simple yet versatile dish that you can serve as an appetizer to impress your guests. Pair it with some crusty bread and a side salad, and you have a luxurious yet light meal.

What is Crab Creme Brulee?

Under the sea. Under the sea. Yes dear, it’s better, down where it’s wetter. Under the sea. Perhaps under the sea is where I needed to try to enjoy this dish, but then again maybe the seaweed just looks greener in that other lake. Oofdah, this one was a bit of a trickster. I was not expecting Loki to pop up and parry his personal brand of hyperbolic hijinx, yet here we are. I was confident this one would work. I was bolstered by the fact that the old wisdom about what wine to pair with what fish is pretty much a myth. I was ready for this to taste good. I was wrong.

How to Pick the Best Crab Meat?

Of course, the star of the show is crab meat. So, first things first, let’s see how to pick the best crab meat.

We will begin with the basics: understanding crab varieties. Each type brings its own unique flavor profile and texture to the table, so knowing your blues from your kings is key.

Blue crab meat is known for its delicate sweetness and tender texture. It is perfect for dishes that require a tender touch.

Ingredients

• 16 Oz Heavy Cream
• 1/4 C Sugar
• 3 Egg Yolks
• 1/2 Tsp Vanilla
• 1/4 Tsp Fish Sauce
• 1 Tbsp Jumbo Lump Crab Cake (per serving)
• Hot Water

Directions

1. Heat oven to 325F
2. Warm heavy cream and vanilla over medium heat
3. Whisk together egg yolks and sugar until blended and slightly lighter in color
4. Add fish sauce
5. Slowly pour warm cream into sugar mixture, stirring continuously
6. Pour mixture into ramekins and add crab meat
7. Place ramekins in roasting pan in the oven
8. Fill roasting pan with hot water halfway up sides of ramekins
9. Bake for 40 minutes until creme brulee is set but still trembles in the center
10. Refrigerate at least 2 hours
11. Remove 30 minutes prior to serving
12. Using a culinary torch, top creme brulee with a thin layer of sugar and torch until crispy
13. Let sit for 5 minutes before serving

Crab Creme Brulee Serving Suggestions

First up, you’ve got the classic move. You can pair your crab brulee with some lightly toasted bread or crackers. The crunchy bread or crackers are perfect for scooping up the creamy crab brulee.

What about drinks? You can’t go wrong with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

But, hey, if wine isn’t your thing, don’t worry. A light-bodied beer can also be a fantastic pairing option.

Recipe Tips

Crab Creme Brulee Recipe!

Crab brulee is a decadent seafood dish that combines the delectableflavors of crab with the crispy, caramelized goodness of brulee topping. It isa simple yet versatile dish that you can serve as an appetizer to impress yourguests. Pair it with some crusty bread and a side salad, and you have aluxurious yet light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Appetizer

Cuisine American, Italian, Japanese, Mexican

Servings 4 People

Calories 342 kcal

Equipment

• Dutch oven
•  9×13-inch baking dish
• pressure cooker
• cups

Ingredients

  

• 1 cup heavy cream
• 1 cup milk
• 4 Eggs
• 1 cup  fresh crab meat make sure it’s cooked and finely chopped
• 1/4 cup sugar
• 1/2 tbsp black pepper
• 1 tbsp salt
• 1/4 tbsp nutmeg
• 2 tbsp grated Parmesan cheese
• 2 tbsp brown sugar for the topping

Instructions

 

• Prepare Your Ingredients: Before we start cooking, let’s get everything ready. Measure out all your ingredients. Make sure the crab meat is cooked and finely chopped.
• Mix the Cream and Milk: Pour the heavy cream and milk into a saucepan. Heat it over medium heat until it’s hot, but not boiling. You’ll see tiny bubbles around the edges. Take it off the heat and set it aside
• Beat the Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks and sugar together until the mixture is smooth and pale yellow.
• Combine the Mixtures: Slowly pour the hot cream and milk mixture into the egg yolks and sugar, stirring constantly. This will help the eggs not to cook too quickly. Once it’s all mixed, add the salt, black pepper, nutmeg, and Parmesan cheese. Stir well.
• Add the Crab Meat: Gently fold the chopped crab meat into the mixture. Make sure it’s evenly distributed.
• Fill the Ramekins: Pour the mixture into small ramekins or oven-safe dishes. Leave a little space at the top.
• Bake the Brulee: Preheat your oven to 325°F (160°C). Place the ramekins in a baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath will help cook the brulee evenly. Bake for about 30-40 minutes, or until the custard is set but still a little jiggly in the center.
• Chill the Brulee: Take the ramekins out of the water bath and let them cool to room temperature. Then, put them in the fridge for at least 2 hours to chill.
• Add the Caramel Topping: Before serving, sprinkle a thin layer of brown sugar on top of each brulee. Use a kitchen torch to melt and caramelize the sugar. If you don’t have a torch, you can put them under the broiler in your oven for a few minutes. Watch them carefully so they don’t burn!
• Enjoy! Let the caramelized sugar cool and harden for a minute, then dig in and enjoy your delicious Crab Brulee!

Notes

NOTES

 

Tips :

 

Use Fresh Crab Meat: Fresh crab meat provides the best flavor, making your brulee taste sweeter and more delicate.

Check for Doneness: Bake until the custard is set but still slightly jiggly in the center. It will firm up as it cools.

 

Torching Technique: When caramelizing the sugar, move the kitchen torch in a circular motion for an even, golden topping without burning.

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