If you’re looking to impress dinner guests or add a sophisticated twist to your appetizer menu, this Crab Brûlée recipe is the perfect choice. A savory spin on the classic dessert, this dish combines the rich, creamy texture of crème brûlée with the delicate sweetness of fresh crab meat—finished with a perfectly torched caramelized crust. It’s elegant, unexpected, and undeniably delicious.
Why You’ll Love This Crab Brûlée
- Unique and luxurious savory appetizer
- Perfect for dinner parties or fine dining menus
- Easy to prepare ahead of time
- Gluten-free and keto-friendly
Whether you’re a chef looking to innovate or a foodie wanting to try something new, savory crème brûlée with crab is an unforgettable choice.
Ingredients
Makes 5–6 individual ramekins (serves 5–6)
- 200g (7 oz) fresh crab meat (or high-quality canned, drained)
- 1 cup (250 ml) heavy cream (35% fat)
- 3 egg yolks
- 1 tsp Dijon mustard (optional, for depth)
- 1 tsp lemon juice
- A pinch of freshly grated nutmeg
- Salt and black pepper to taste
- 1 tsp Worcestershire sauce (optional)
- 1 tsp finely chopped green onions (optional)
- 2–3 tbsp granulated sugar or brown sugar (for topping)
Instructions
- Preheat Oven
Preheat your oven to 150°C (300°F). - Make the Custard Base
In a mixing bowl, whisk together the egg yolks, cream, mustard, lemon juice, Worcestershire sauce, salt, pepper, and nutmeg until smooth. Gently fold in the crab meat and green onions. - Prepare Ramekins
Divide the mixture evenly into ramekins. Place the ramekins into a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins (bain-marie). - Bake
Carefully transfer to the oven and bake for 30–35 minutes, or until the custards are just set (slightly wobbly in the center). Remove from the oven and let cool to room temperature. - Chill
Refrigerate for at least 2 hours, preferably overnight. This helps the flavors develop and the texture firm up. - Caramelize and Serve
Before serving, sprinkle a thin layer of sugar over each brûlée. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately with microgreens, lemon zest, or toasted bread slices.
Pro Tips
- Fresh crab meat makes a big difference in flavor and texture.
- Use a fine mesh sieve to strain the custard before pouring into ramekins for extra smoothness.
- Try using smoked paprika or cayenne for a spicy twist.