Crab Brulee Recipe
The Crab Brulee Recipe is a modern fusion dish that marries elements of French culinary tradition with coastal seafood influences. While crème brûlée originated in France as a dessert, this savory variation takes inspiration from regions known for their fresh seafood, such as the coastal areas of the United States, particularly New England, where crab is a regional favorite. This innovative take on the French classic brings together the best of both worlds—French elegance and American coastal cuisine.
Equipment
- Ramekins – for baking individual servings of the crab brulee.
- Mixing Bowls – to combine the crabmeat and custard ingredients.
- Whisk – to beat the egg yolks and mix the custard.
- Baking Dish – for the water bath (to hold the ramekins while baking).
- Measuring Cups and Spoons – to measure ingredients accurately.
- Broiler – to brown the Parmesan topping.
- Kitchen Torch (optional) – for an extra-crispy top, you can use this to broil the Parmesan.
Ingredients
- 1/2 lb fresh crab-meat lump or claw, well-drained
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 large egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon fresh chives chopped for garnish
- Optional: breadcrumbs for a crispy topping
Instructions
- Begin with the Oven: First, heat your oven to 325°F (160°C) - we're cooking crab brulee.
- Crab Mix Time: Take a middle-sized bowl. Carefully mix the drained crab, lemon juice, that Old Bay spice, some Dijon, salt, and pepper. Leave it for a while.
- Next, the Custard: Grab a new bowl, whisk the yolks from the eggs, heavy cream, and full-fat milk, until it's a seamless combo. Add a dash of salt and pepper.
- Merging and Portioning: Carefully add the crab mixture to your custard. Try not to mush the crab. Evenly spread this crab brulee mixture into separate ramekins.
- Time to Bake: Put the ramekins in a pan for baking, half fill it with hot water. Bake it. About 30–35 min, or till the custard is good, but slightly shaky in the centre.
- The Cheese Top: Get the ramekins out, sprinkle Parmesan on them, and maybe breadcrumbs. Let it broil for 2–3 mins until the top is golden.
- Finishing Touches: Cool the brulee, decorate with fresh chives, serve it warm.
Notes
Tips for the Best Crab Brulee Recipe:
- Make sure to drain the crab-meat thoroughly to avoid a watery custard.
- For added texture, include a crispy breadcrumb topping when broiling.