Description
This dish combines the richness of creamy custard with the delicate flavor of crab, topped with a caramelized sugar crust. Here’s everything you need to know to make this gourmet treat.
Ingredients
Scale
- 1 pound (450 g) lump crab meat, fresh or canned
- 2 large egg yolks
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 2 tablespoons green onions, finely chopped
- 1 teaspoon granulated sugar (or more, for topping)
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Equipment:
- Ramekins (small ceramic dishes)
- Kitchen torch (or a broiler can be used)
- Mixing bowls
- Whisk
- Small frying pan
Instructions
- Prepare the Crab Mixture:
- In a small frying pan, melt the butter over medium heat. Add the minced garlic and chopped green onions, sautéing until fragrant and soft, about 1-2 minutes.
- In a large mixing bowl, gently combine the sautéed garlic and onions with the crab meat. Be careful not to break the crab meat too much. Season with salt and pepper to taste.
- Make the Custard Mixture:
- In a separate bowl, whisk together the egg yolks and heavy cream until smooth. Stir in the grated Parmesan cheese.
- Assemble the Crab Brulée:
- Preheat your broiler or ready your kitchen torch.
- Divide the crab mixture evenly among the ramekins. Pour the custard mixture over the crab, filling each ramekin nearly to the top.
- Sprinkle a thin layer of granulated sugar over each custard.
- Caramelize the Sugar:
- Using a kitchen torch, carefully caramelize the sugar on each ramekin until golden and bubbly. If you don’t have a torch, place the ramekins under the broiler for a few minutes, watching closely to prevent burning.
- Serving:
- Let the Crab Brulée sit for a few minutes after caramelizing. Garnish with fresh herbs if desired.
- Serve warm as a luxurious starter or a light main course.
Notes
- Choosing Crab Meat: Fresh crab meat is ideal for its flavor and texture, but well-drained canned crab can also work in this recipe.
- Broiling Sugar: Keep a close eye on the ramekins under the broiler as the sugar can burn quickly.
- Serving Suggestions: This dish pairs beautifully with a crisp white wine, like Chardonnay or Sauvignon Blanc, which complements the richness of the brulée.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 310 kcal
Keywords: Crab Brulée dish, savory crab brulée, crab custard recipe