Description
Enjoy this unique take on a classic brûlée, with savory crab meat and a crispy sugar crust on top! Perfect for a special appetizer or a luxurious treat.
Ingredients
– 8 oz lump crab meat, drained
– 1 cup heavy cream
– 3 egg yolks
– 1/2 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp white pepper
– 1 tbsp chopped fresh chives
– 1 tbsp granulated sugar (for brûlée topping)
– Lemon wedges for garnish (optional)
Instructions
2. Mix the Brûlée Base: In a mixing bowl, whisk together the egg yolks, heavy cream, Parmesan cheese, salt, and white pepper until the mixture is well blended and smooth.
3. Add Crab: Gently fold in the lump crab meat, ensuring it’s evenly distributed throughout the mixture.
4. Fill Ramekins: Divide the crab mixture evenly among the ramekins. Pour hot water into the baking dish, filling halfway up the sides of the ramekins to create a water bath.
5. Bake: Carefully place the baking dish in the preheated oven. Bake for 35-40 minutes or until the custard is just set but still slightly jiggly in the center. Remove the ramekins from the water bath and let cool for 10 minutes.
6. Add the Brûlée Topping: Sprinkle a thin, even layer of granulated sugar over the top of each baked crab mixture. Using a kitchen torch, melt the sugar until it bubbles and turns golden brown. Allow the topping to harden for a couple of minutes.
7. Garnish and Serve: Garnish each brûlée with fresh chives and a lemon wedge on the side, if desired. Serve warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4
- Calories: 280 kcal per serving