Crab Brulee Recipe
Crab Brulee is a delicious and sophisticated dish that combines the rich flavors of crab meat with a creamy custard base, topped with a crispy layer of caramelized sugar. This unique twist on traditional crème brûlée brings seafood to the forefront, making it a perfect appetizer or elegant entrée for special occasions.
Ingredients
- 8 oz crab meat lump or claw, drained
- 1/2 cup heavy cream
- 1/4 cup cream cheese softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon chives finely chopped
- 1 garlic clove minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 2 tablespoons panko breadcrumbs
- 1 tablespoon melted butter
- Lemon wedges for serving
Instructions
- Preheat oven to 350°F (175°C). Lightly grease 4 small ramekins.
- In a medium bowl, mix the cream cheese, mayonnaise, heavy cream, mustard, lemon zest, chives, garlic, salt, and pepper until smooth.
- Gently fold in the crab meat, being careful not to break it up too much.
- Divide the mixture evenly among the ramekins.
- In a small bowl, combine Parmesan, panko breadcrumbs, and melted butter.
- Sprinkle the breadcrumb mixture on top of the crab mixture in each ramekin.
- Place the ramekins on a baking sheet and bake for 20 minutes, or until the tops are golden and the filling is bubbly.
- Let cool slightly before serving with lemon wedges.
Notes
- Crab Selection: Use fresh lump crab meat for the best flavor and texture. Canned or frozen crab can be used, but make sure to drain and rinse it thoroughly.
- Broiler Use: When caramelizing the sugar, keep a close eye on it under the broiler to prevent burning.
- Serving: Serve immediately after caramelizing the sugar for the best texture contrast between the creamy custard and crispy topping.
- Variations: Consider adding herbs like dill or chives for an extra layer of flavor, or mix in a splash of lemon juice to brighten the dish.