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A beautifully plated crab brulee in a white ramekin with a caramelized golden-brown sugar crust, served on a white plate in an elegant dining setting with soft candlelight in the background.
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Crab Brulee Recipe – A Savory, Creamy Twist on Crème Brulee

Summary: This Crab Brulee Recipe flips the script on classic crème brûlée—silky, savory custard meets buttery lump crab, all topped with a crisp caramelized sugar crust. Fancy enough for a dinner party, easy enough for a weeknight treat!
Prep Time15 minutes
Cook Time35 minutes
Chill Time2 hours
Total Time2 hours 50 minutes
Course: Appetizer, Dessert, Side Dish
Cuisine: American, French
Keyword: crab brulee recipe, easy seafood appetizers, easy seafood recipes, elegant dinner ideas, fancy dinner recipes, French seafood recipes, French-inspired seafood, gourmet seafood dish, savory creme brulee, seafood appetizer
Servings: 4 ramekins

Ingredients

  • ½ cup fresh lump crab meat drained and patted dry
  • 1 ½ cups heavy cream
  • 6 large egg yolks
  • ½ teaspoon salt
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon white pepper
  • 2 tablespoons superfine sugar

Instructions

  • Preheat oven to 300°F. Boil water for a water bath.
  • Whisk custard: Warm cream, then whisk yolks, mustard, cayenne, and salt. Slowly whisk in cream (temper to avoid scrambling). Strain.
  • Assemble: Divide crab between ramekins, pour in custard.
  • Bake (Water Bath): Set ramekins in a deep baking dish, add hot water halfway up the sides. Bake 30-35 min until custard jiggles slightly.
  • Chill: Let cool, then refrigerate 2+ hours.
  • Brûlée: Sprinkle sugar on top & torch until golden (or broil for 1-2 min).

Notes

Pro Tips:
- Use fresh lump crab for the best flavor—avoid imitation crab!
- Brûlée right before serving for the crispiest sugar crust.
Notes:
- No torch? Use the oven broiler, but watch closely!
- Pair with: Toasted baguette or citrus salad for balance.
Tried it? Did your sugar crust shatter perfectly or did your fire alarm get involved? Tell me in the comments!