Crab Brûlée
Crab Brûlée is a savory twist on the classic dessert. Combining fresh crab meat with a rich custard base and a crispy brûlée topping, this dish is a showstopper for any special occasion or elegant dinner. Serve it as an appetizer or a luxurious main dish!
Ingredients:
- 1 cup fresh crab meat (lump or claw)
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tbsp finely chopped chives
- 1 tsp Dijon mustard
- Salt and pepper to taste
- A pinch of cayenne (optional)
- 2 tbsp grated Parmesan cheese
- 2 tsp brown sugar (for the brûlée topping)
Instructions:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, whisk together the egg yolks, heavy cream, Dijon mustard, salt, pepper, and cayenne (if using) until smooth and well combined.
- Fold in the crab meat and chopped chives, mixing gently.
- Divide the mixture evenly between ramekins. Place the ramekins in a baking dish and add hot water around the ramekins, filling until the water reaches halfway up the sides of the ramekins.
- Bake for 25–30 minutes or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and let the ramekins cool for a few minutes. Once they’re cool enough, refrigerate for at least 1 hour, allowing them to set further.
- Sprinkle the top of each ramekin with brown sugar and Parmesan cheese.
- Caramelize the topping by using a kitchen torch to melt the sugar, or if you don’t have a torch, place the ramekins under a broiler for 2-3 minutes until the top is golden and crisp.
- Garnish with extra chopped chives and serve warm or chilled.
Tips:
- Serve this dish with toasted brioche or crusty bread for a sophisticated appetizer or light main dish.
- You can experiment with other seafood (like lobster or scallops) for a different variation of the recipe.