Crab Brulee Recipe (Savory Crème Brûlée with Crab)
Crab Brulee is a luxurious twist on the traditional French dessert, turning it into a rich, savory seafood custard topped with a golden, caramelized sugar crust. This unique dish combines the smooth, creamy texture of a classic brûlée with the delicate, sweet flavour of fresh crab meat. The crispy sugar top offers a satisfying crunch that perfectly contrasts the soft custard and tender crab. Whether serving it as a gourmet appetizer or a refined main course, this crab recipe is a true showstopper.
Why You’ll Love This Savory Crab Brulee
This savory take on crème brûlée balances elegant textures and rich flavor in every bite. The custard base is smooth and velvety, while the bruleed sugar topping adds just the right hint of sweetness to elevate the savoury crab meat. You can use snow crab, Dungeness, or even a mix depending on what’s available. It’s protein-rich, indulgent, and full of refined flavor. The recipe is surprisingly simple, making it accessible for home cooks and culinary pros.
Ingredients for Crab Brulee
🦀 For the Crab Filling
- 1½ cups (about 250g) fresh crab meat (Dungeness, snow crab, or lump crab)
- ½ tablespoon pickled ginger, finely chopped (adds brightness)
- 1 clove garlic, finely chopped (for depth)
- Chopped fresh herbs (parsley, chives, or cilantro)
🥚 For the Custard Base
- 5 large egg yolks
- 1 large whole egg
- 2 cups (480ml) heavy cream
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon Old Bay seasoning (optional, for seafood flavour)
- ¼ teaspoon black pepper
- ⅛ teaspoon grated nutmeg
- Zest of half a lemon (optional but recommended)
🔥 For the Brulee Sugar Crust
- 2 tablespoons (24g) granulated sugar
- 2 tablespoons grated parmesan cheese (optional for extra savoury topping)
- Freshly ground black or white pepper, to taste
How to Make Savory Crab Brulee
Step 1: Preheat the Oven
Preheat your oven to 320ºF (160ºC). Arrange 4–6 ramekins in a deep baking dish or roasting pan.
Step 2: Prepare the Custard Mixture
In a saucepan over medium-low heat, gently simmer the heavy cream with salt, pepper, nutmeg, and a touch of lemon zest. Stir occasionally until warmed through but not boiling.
Whisk together the egg yolks, whole egg, and sugar in a separate bowl until smooth. Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Strain the custard through a fine-mesh sieve to ensure a silky, lump-free texture.
Step 3: Assemble the Ramekins
Mix the crab meat, chopped garlic, pickled ginger, and fresh herbs between the ramekins. Pour the custard mixture over the crab, filling each ramekin about ¾ full.
Step 4: Bake in a Water Bath
Place the baking dish with the ramekins on the middle oven rack. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 35–45 minutes or until the custard is set but still has a slight wobble in the centre. Remove the ramekins from the water and let them cool to room temperature. Cover with plastic wrap and refrigerate for 3–4 hours or overnight for best results.
How to Caramelize the Sugar Topping
Just before serving, sprinkle about ½ teaspoon of granulated sugar over the top of each ramekin. Using a kitchen torch, gently melt the sugar until it bubbles and turns golden brown. Allow the topping to harden for about 30 seconds before serving.
If desired, top with extra crab meat, parmesan cheese, or a sprinkle of fresh herbs for a gourmet finish.
Serving Suggestions for Crab Brulee
Serve immediately with toasted baguette slices, crackers, or even a small side salad. For drinks, pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio or a light, citrusy beer to complement the seafood and custard flavours.
Storage and Reheating Tips
To store leftover crab brûlée, allow ramekins to cool to room temperature (no more than 1 hour out). Cover tightly with plastic wrap or foil and refrigerate for 2–3 days.
Do not caramelise the sugar topping until ready to serve, as it will become soft or soggy in the fridge.
If reheating, place the ramekins in a water bath and warm in the oven at 300°F (150°C) for 10–15 minutes, covered with foil. Allow to cool slightly before torching the sugar topping.
Freezing is not recommended, as it can negatively affect the custard texture and the crab.
🦀 Ready to Impress with This Crab Brulee?
This savoury crab brûlée brings restaurant-style elegance to your kitchen. Whether it’s a romantic dinner or a show-stopping appetiser, it will wow anyone.
💡 Pin, share, or bookmark it for your next special dinner night!
💬 Tried it? Let us know in the comments how it turned out!
Crab Brulee Recipe (FAQs)
Q: Can I use canned or imitation crab for crab brûlée?
Fresh crab meat is best for flavour and texture, but you can use high-quality canned or lump crab meat in a pinch. Avoid imitation crab, as it won’t give the same luxurious result.
Q: Should crab brûlée be served hot or cold?
Crab brûlée is best served slightly warm or at room temperature. The custard should be smooth and creamy, and the sugar topping should be freshly caramelised for that perfect crunch.
Q: What type of crab works best for this recipe?
Dungeness, snow crab, or fresh lump crab meat are all excellent options. You can even mix them for layered flavour. Just be sure the meat is clean and shell-free.
Q: Can I make crab brûlée ahead of time?
Yes! Prepare and bake the brûlées in advance, refrigerate for 2–3 days, and caramelise the sugar topping before serving for the best texture and presentation.
Q: How do I know when the custard is perfectly baked?
When gently shaken, the custard should be set but still have a slight wobble in the centre. Overbaking will cause the texture to become too firm or grainy.
Q: Can I reheat leftover crème brûlée?
Yes. Gently reheat in a water bath at 300°F (150°C) for 10–15 minutes. Don’t brûlée the top until just before serving to keep it crispy and fresh.
Q: Is freezing crab brûlée a good idea?
Freezing is not recommended, as it can compromise the custard and crab’s delicate texture. It’s best enjoyed fresh or refrigerated for a few days.
Crab Brulee Recipe
Equipment
- Oven for baking
- Mixing bowl for whisking the egg yolks
- Saucepan for simmering the cream mixture
- Ramekins for baking the crab brulee
- Baking tray for the water bath
- Strainer to ensure smooth custard
- Kitchen torch for caramelizing the sugar
- Cling film to cover ramekins while chilling
Ingredients
- Crab Meat
- 1 cup 168 g of fresh crab meat
- 1.5 cups of Dungeness crab meat about 1 whole crab
- Egg Yolks
- 5 large egg yolks
- 6 egg yolks
- 1 large whole egg
- Cream
- 2 cups 476 g of heavy cream
- 400 mL of single cream
- Seasoning
- ½ tsp 3 g salt
- ¼ tsp of black pepper
- white pepper
- ⅛ tsp of nutmeg
- Caramelized Sugar Layer
- 2 tbsp 24 g of sugar
- Herbs
- Chopped herbs like parsley and chives
- Custard Mixture
- 3 cups of heavy cream
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon Old Bay seasoning
- Caramelized Sugar Crust
- 1.5 teaspoons of salt
- 3.5 teaspoons of sugar
- Additional Flavors
- ½ tbsp of pickled ginger finely chopped
- 1 clove of garlic finely chopped
- 2 tbsp of grated parmesan cheese
- Freshly ground black pepper to taste
- Salt to taste
Instructions
- Preheat Oven
- Preheat the oven to 160ºC (320ºF).
- Place ramekins in a baking dish.
- Prepare Custard
- Simmer heavy cream, salt, black pepper, nutmeg, lemon zest.
- Whisk egg yolks and slowly pour in custard cream mixture.
- Strain to ensure a smooth texture.
- Fill Ramekins
- Add fresh crab meat (like Dungeness crab) to ramekins.
- Top with parsley, chives, or cilantro.
- Pour custard mixture, filling three-quarters.
- Bake
- Add hot water to baking tray around ramekins.
- Bake at 300°F for 35-45 minutes.
- Cool and Refrigerate
- Cool to room temperature.
- Refrigerate for 3-4 hours or overnight.
- Caramelize
- Sprinkle granulated sugar and torch until golden and crispy.
- Final Touch
- Top with leftover crab meat and grated parmesan.
- Serve with toasted bread or crackers and a white wine or light beer.
- Store
- Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
- The crab brulee can be made with different types of crab meat, such as snow crab or imitation crab, offering flexibility.
- If you don’t have a kitchen torch, you can broil the sugar in the oven for a crispy finish.
- Storage: Store in the fridge for up to 2-3 days.
Nutrition Value (Approximate per serving):
- Calories: 400-500
- Fat: 30-40g
- Protein: 15-20g
- Carbohydrates: 10-15g
- Sugar: 8-10g
