The crab brulee recipe combines the flavor of crab meat and caramelized sugar crust. This is a perfect balance of sweet and savory, with a rich velvety texture. If you are looking for a new fusion then this caramelized top and tender crab meat is the irresistible dish to try.
This crab brulee dish, a creamy crab mixture with a caramelized top is inspired from a traditional dessert creme brulee. It is often served as an appetizer with garlic bread or crackers.
Crab Brulee Recipe
The technique of caramelized top known as “brulee” is famous in French cuisine, where desserts are caramelized in this way. However, in this crab brulee, this is used to create a delightful fusion. The combination of coastal flavor and French techniques takes this dish to another level.
The recipe has two beautiful layers, a base has creamy crab mixture which includes ingredients like crab meat, egg yolks, cream, and lemon juice. However, the top layer is crispy brown, sugar crust is formed after baking with a kitchen torch or a broiler.
Ingredients You Will Need
- 450 Grams Crab Meat fresh: provide a sweet base flavor along with adding a good source of protein to the dish.
- 1 Cup Heavy Cream: enhances the creamy richness and provide a smooth consistency.
- 2 Egg Yolks: act as a thickening agent and provide a structure to the mixture
- 1 Tbsp Dijon Mustard: the savory depth complement the sweet flavor of crab meat.
- 1 Tbsp Lemon Juice: balance the flavors of cream and meat by providing acidity.
- 2 Tbsp Granulated Sugar: use to create a crispy crust by broiling the sugar .
- 1 Tsp Black Pepper Powder: create a depth in the mixture with its bold flavors.
- 1 Tsp Salt: Essential seasoning for any recipe.
Step By Step Directions for Crab Brulee Recipe
Step1- Preheat the oven to 175°C and grease the ramekins with butter.
Step2- In a mixing bowl, whisk heavy cream, and egg yolks. Then add salt, pepper, dijon mustard, and lemon juice and mix until well combined. Gently fold in crab meat and ensure an even distribution throughout the custard mixture.
Step3- Divide the custard mixture equally in ramekins. Then sprinkle a thin layer of granulated sugar over the ramekins.
Step4- Place the ramekins in a roasting tray half filled with water. Bake them for 20-25 minutes or until the top turns caramelized. Remove them from the oven and let them cool for 5 minutes before serving.
Serving Suggestions– Serve this tempting appetizer with toasted garlic bread or crackers. You can also enjoy it as a dip for boiled vegetables like carrot, broccoli, or beans.
Tips That Will Help
- Use fresh high-quality crab meat for the best results.
- Avoid over and harsh mixing otherwise the crab eat will break into pieces.
- A water bath will help in even cooking, so don’t skip that step.
- Make sure not to splash water into the custard mixture.
- Go for a thin layer of sugar for a crispy top.
- If you are using a kitchen torch then hold the torch at a slight angle for a uniform browning.
FAQ’s
Can I use canned crab meat for the crab brulee recipe?
Fresh crab meat brings delicate flavor and texture to the dish, but you can use canned crab meat instead of fresh crab meat. However, drain the canned meat thoroughly before mixing it into custard mixture.
Can I make this recipe ahead of time?
Prepare the custard mixture ahead of time and refrigerate until baking. However, make sure to layer the sugar right before baking to achieve a crispy caramelized top.
Is it ok to use a kitchen torch to caramelize the sugar?
You can use a kitchen torch to caramelize the sugar. Sprinkle the sugar on top of the custard mixture then use the torch at a slight angle until the sugar melts and a perfect brown crust comes out.
Crab Brulee Recipe
Equipment
- Oven
- 4 Ramekins Bowl
Ingredients
- 450 Grams Crab Meat fresh
- 1 Cup Heavy Cream
- 2 Egg Yolks
- 1 Tbsp Dijon Mustard
- 1 Tbsp Lemon Juice
- 2 Tbsp Granulated Sugar
- 1 Tsp Black Pepper Powder
- 1 Tsp Salt
Instructions
- Preheat the oven to 175°C and grease the ramekins with butter.
- In a mixing bowl, whisk heavy cream, and egg yolks. Then add salt, pepper, dijon mustard, and lemon juice and mix until well combined.
- Gently fold in crab meat and ensure an even distribution throughout the custard mixture.
- Divide the custard mixture equally in ramekins.
- Then sprinkle a thin layer of granulated sugar over the ramekins.
- Place the ramekins in a roasting tray half filled with water.
- Bake them for 20-25 minutes or until the top turns caramelized.
- Remove them from the oven and let them cool for 5 minutes before serving.
