Crab Brulee Recipe
Crab Brulee is a luxurious dish that blends the delicate sweetness of crab with a creamy custard base, topped with a caramelized sugar crust. It’s a creative twist on traditional seafood recipes, offering a perfect balance of savory and sweet flavors.
Equipment
- Skillet or Saucepan For sautéing the shallot, garlic, and preparing the crab mixture.
- Mixing Bowls For whisking egg yolks and combining ingredients.
- Strainer or Sieve For straining the custard mixture to remove lumps and achieve a silky texture.
- Spatula or Spoon For folding ingredients and transferring the mixture to ramekins.
Ingredients
- For the Crab Mixture:
- 1 cup fresh lump crabmeat picked clean of shells
- 2 tablespoons unsalted butter
- 1 small shallot finely minced
- 2 cloves garlic minced
- 1/4 cup dry white wine optional
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
- For the Brulee Topping:
- 1/2 cup heavy cream
- 3 large egg yolks
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons turbinado sugar for caramelizing
Instructions
- Prepare the Crab Mixture
- Sauté the Aromatics: In a skillet, melt the butter over medium heat. Add the minced shallot and garlic, and sauté until softened and fragrant (about 2-3 minutes).
- Deglaze the Pan: If using white wine, pour it into the skillet and let it simmer until reduced by half (about 2 minutes).
- Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese. Cook until the mixture thickens slightly (about 2-3 minutes).
- Combine with Crab: Gently fold in the crabmeat, parsley, and lemon zest. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Brulee Topping
- Whisk the Custard: In a bowl, whisk together the heavy cream, egg yolks, granulated sugar, and vanilla extract until smooth.
- Combine with Crab Mixture: Gently fold the custard mixture into the crab mixture until well combined.
- Assemble and Bake
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Fill Ramekins: Divide the crab mixture evenly among 4 oven-safe ramekins or shallow dishes.
- Bake: Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (this creates a water bath). Bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool: Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 1 hour to firm up.
- Caramelize the Topping
- Sprinkle Sugar: Just before serving, sprinkle a thin, even layer of turbinado sugar over the top of each crab brulee.
- Caramelize: Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.