Crab Brûlée is a unique dish that combines the creamy richness of a traditional brûlée with the delicate sweetness of crab meat. This savory take on the French classic is perfect as an appetizer for an elegant dinner party or a sophisticated seafood feast. The contrast between the silky custard and the crisp caramelized sugar topping creates an unforgettable texture and taste experience.
Crab Brulee Recipe
4
portions15
minutes40
minutes283
kcal55
minutesLaissez l'écran de votre appareil allumé
Ingrédients
- For the Crab Custard:
200 g 7 oz chair de crabe fraîche
250 ml 1 tasse crème épaisse
125 ml 1/2 tasse lait entier
2 2 egg yolks
1 1 whole egg
1 cuillère à soupe 1 cuillère à soupe dry white wine or sherry
1/2 cuillère à café 1/2 cuillère à café Moutarde de Dijon
1/2 cuillère à café 1/2 cuillère à café sel
1/4 cuillère à café 1/4 cuillère à café white pepper
1/4 cuillère à café 1/4 cuillère à café paprika fumé
1 cuillère à soupe 1 cuillère à soupe finely chopped chives
- For the Brûlée Topping:
2 cuillères à soupe 2 cuillères à soupe fromage parmesan râpé
2 cuillères à soupe 2 cuillères à soupe fine breadcrumbs
1 cuillère à soupe 1 cuillère à soupe sucre
Equipement
Mixing Bowl- Fouet
- Tamis
- Plat à four
- Kitchen torch
Directions
- Prepare the Custard Base
- Preheat the oven to 150°C (300°F).
- In a mixing bowl, whisk together egg yolks, whole egg, Dijon mustard, salt, white pepper, and paprika.
- In a small saucepan, heat the cream, milk, and white wine over medium heat until just warm (do not boil).
- Gradually whisk the warm liquid into the egg mixture to temper the eggs.
- Strain the custard mixture through a fine mesh sieve to remove any lumps.
- Assemble & Bake
- Divide the crab meat and chopped chives evenly among the ramekins.
- Pour the custard mixture over the crab, filling the ramekins about ¾ full.
- Place the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the custard is just set (it should jiggle slightly in the center).
- Remove from the water bath and let cool to room temperature, then refrigerate for at least 1 hour.
- Brûlée the Topping
- Before serving, mix Parmesan cheese, breadcrumbs, and sugar in a small bowl.
- Sprinkle a thin layer of the mixture over each custard.
- Use a kitchen torch to caramelize the topping until golden and crisp. (Alternatively, broil for 1-2 minutes, watching closely.)
- Servir
- Garnish with extra chives or a pinch of sea salt.
Notes
- Add a hint of truffle oil to elevate the dish further.
What does Crab Brûlée taste like?
Crab Brûlée is a rich, creamy, and savory dish with a delicate balance of sweet crab meat, silky custard, and a crisp, slightly caramelized topping. The Parmesan and breadcrumbs add a subtle umami flavor, making it an elegant seafood appetizer.
