Warning: This Crab Brûlée Recipe May Cause Intense Food Cravings!
Irresistible Crab Brulee Recipe: Creamy, Caramelized Perfection
Servings 4
Calories 2.618kcal
Equipment
- 2 Large Bowl
- 1 Saucepan
Ingredients
- 1 Pound Fresh crab meat
- 2 Cups Heavy cream
- 4 Large egg yolks
- 1 Whole egg
- 1/4 Cup Finely chopped fresh chives
- 2 Tablespoons Dijon mustard
- 1 Tablespoon Lemon juice
- Salt and white pepper to taste
- 1/4 Cup Granulated sugar (for the brûlée topping)
Instructions
- Prepare the Crab Mixture: First, let's start by preparing our crab mixture. In a large bowl, gently mix the crab meat with the chopped chives, Dijon mustard, and lemon juice. Be careful not to break up the crab meat too much – we want to maintain those lovely chunks of crab. Season with salt and white pepper to taste. Set this mixture aside while we prepare the custard base.
- Create the Custard Base: Now, it's time to make the creamy custard that will hold our crab brûlée together. In a medium saucepan, heat the heavy cream over medium heat until it's just about to simmer. Remove it from the heat and let it cool slightly.In a separate bowl, whisk together the egg yolks and whole egg until they're well combined. Slowly pour the warm cream into the egg mixture, whisking constantly. This technique, known as tempering, ensures that the eggs don't scramble when they come into contact with the hot cream.
- Combine and Bake: Preheat your oven to 300°F (150°C). Divide the crab mixture evenly among 6-8 ramekins, depending on their size. Pour the custard mixture over the crab, filling each ramekin almost to the top.Place the ramekins in a large baking dish and fill the dish with hot water until it comes about halfway up the sides of the ramekins. This water bath, or bain-marie, helps the custards cook evenly and prevents them from curdling.Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the oven and let them cool to room temperature before refrigerating for at least 2 hours or overnight.
- The Final Touch: Brûlée When you're ready to serve, sprinkle about 2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it's golden brown and crispy. If you don't have a kitchen torch, you can place the ramekins under a broiler for a few minutes, watching carefully to ensure the sugar doesn't burn.Let the caramelized sugar cool and harden for a few minutes before serving. This creates that satisfying crack when you dig in with your spoon!
Notes
Tips for Perfect Crab Brûlée
- Choose Quality Crab: The star of this dish is the crab, so make sure you're using fresh, high-quality crab meat. Lump crab meat works best for this recipe, as it provides nice, big chunks of crab in every bite.
- Don't Overcook: Keep a close eye on your custards while they're in the oven. Overbaking can lead to a rubbery texture. They should be set but still have a slight jiggle in the center when you gently shake the ramekin.
- Chill Thoroughly: Allow enough time for your crab brûlées to chill completely in the refrigerator. This not only sets the custard but also allows the flavors to meld together beautifully.
- Brûlée Just Before Serving: For the best texture contrast, caramelize the sugar topping just before you're ready to serve. This ensures a perfectly crisp top layer.
Serving Suggestions
Crab brûlée makes for an elegant appetizer or a light main course. Here are a few ideas to complement your crab brûlée:- Serve with a crisp, green salad dressed with a light vinaigrette to balance the richness of the brûlée.
- Pair with a chilled glass of dry white wine, such as Sauvignon Blanc or Chablis.
- Offer some crusty bread on the side for scooping up every last bit of the creamy custard.
- For a more substantial meal, serve alongside a bowl of clear, light soup like a tomato consommé.
Nutrition
Calories: 2.618kcal | Carbohydrates: 63g | Protein: 107g | Fat: 208g