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Crab burlee recipe

Crab Brulee Recipe

Crab Brulee is a savory dish featuring creamy crab meat topped with caramelized sugar, combining sweet and savory flavors in a gourmet presentation.
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: Crab Brulee Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 portions
Calories: 425kcal
Author: Sarah Paulson
Cost: $25

Equipment

  • 4 ramekins (4-ounce size)
  • Kitchen torch
  • Large baking dish (for water bath)
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Fine-mesh strainer (for checking crab meat)
  • Plastic wrap (for chilling)

Ingredients

  • 1 pound fresh lump crab meat $20-25
  • 1 cup heavy cream $2
  • 3 large egg yolks $1
  • ¼ cup mascarpone cheese $2
  • 2 tablespoons Dijon mustard $0.50
  • 1 tablespoon fresh lemon juice $0.25
  • 2 tablespoons fresh chives finely chopped ($1)
  • Salt and white pepper to taste $0.10
  • 4 tablespoons raw sugar $0.25

Instructions

Step 1: Prep Work (10 minutes)

  • Preheat your oven to 300°F (150°C)
  • Check crab meat for any shells and drain if needed
  • Chop fresh chives
  • Let mascarpone cheese come to room temperature
  • Get all ingredients measured and ready

Step 2: Make the Base (10 minutes)

  • In a large bowl, whisk together heavy cream and egg yolks until smooth
  • Add room temperature mascarpone cheese and whisk until no lumps remain
  • Stir in Dijon mustard and lemon juice
  • Add chopped chives, salt, and white pepper
  • Gently fold in crab meat, trying not to break up the lumps

Step 3: Fill Ramekins (5 minutes)

  • Divide mixture evenly among four 4-ounce ramekins
  • Tap ramekins gently on counter to remove air bubbles
  • Place ramekins in a large baking dish
  • Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins

Step 4: Baking (30 minutes)

  • Carefully place baking dish in preheated oven
  • Bake for 25-30 minutes until custards are set but still slightly jiggly in center
  • When gently shaken, the center should move like Jell-O
  • Internal temperature should reach 170°F if using a thermometer

Step 5: Cooling (2 hours minimum)

  • Remove ramekins from water bath carefully
  • Let cool on wire rack for 20 minutes
  • Cover each ramekin with plastic wrap
  • Refrigerate for at least 2 hours or overnight

Step 6: Finishing Touch (5 minutes)

  • Remove ramekins from refrigerator
  • Blot any moisture from tops with paper towel
  • Sprinkle 1 tablespoon raw sugar evenly over each custard
  • Use kitchen torch to caramelize sugar until golden brown
  • Let stand 1 minute until sugar hardens

Notes

  • Keep crab meat cold until ready to use
  • Don’t skip the water bath – it ensures even cooking
  • Make sure custards are very cold before torching
  • Hold torch 2-3 inches from sugar while caramelizing
  • Don’t torch until ready to serve

Nutrition

Calories: 425kcal | Carbohydrates: 16g | Protein: 15g | Fat: 6g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 395mg | Sodium: 685mg | Potassium: 225mg | Sugar: 10g | Vitamin A: 2085IU | Vitamin C: 4mg | Calcium: 128mg