Crab Brulee Recipe

Rebecca Blumer

Master the perfect crab brulee recipe with creamy custard, fresh crab, and a golden crust. A simple yet elegant dish to impress your guests!

5 from 1 vote

Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine French

Servings 4 ramekins

Calories 210 kcal

Fresh Crab Meat 1 cup: Use high-quality lump crab meat for the best flavor. Ensure it’s well-drained and shell-free.
Heavy Cream 1 cup: Adds a rich, silky texture to the custard.
Grated Parmesan Cheese 2 tablespoons: For a nutty, umami kick.
Egg Yolks 3 large: The secret to a smooth, creamy base.
Seasoning Blend: A pinch of salt black pepper, and a dash of nutmeg for warmth and depth.

Fresh is Best: Opt for fresh crab meat if possible; canned or frozen varieties work but won’t deliver the same delicate flavor.
Customize Your Cheese: While Parmesan is classic feel free to experiment with Gruyère or Pecorino for a different flavor profile.
Breadcrumb Alternatives: Panko breadcrumbs can be used for extra crispiness.

Preheat your oven to 325°F (165°C).
In a medium bowl, whisk the egg yolks until smooth.
Gradually add the heavy cream, whisking continuously to create a silky mixture.
Stir in the grated Parmesan cheese, a pinch of salt, black pepper, and a dash of nutmeg. Mix until well combined.

Lightly grease your ramekins and divide the fresh crab meat evenly among them.
Pour the custard mixture over the crab meat, filling each ramekin just below the rim.

Place the filled ramekins in a deep baking dish.
Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath. This ensures even cooking and prevents the custard from curdling.
Bake for 25–30 minutes, or until the custard is set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool slightly.
Sprinkle a mixture of breadcrumbs and Parmesan cheese over the top of each ramekin.
Place the ramekins under the broiler for 2–3 minutes, or until the topping is golden and crispy. Keep a close eye to avoid burning!

Let the brulees cool for a few minutes before serving.
Garnish with chopped chives and a touch of lemon zest for a fresh, aromatic finish.

Use a kettle for pouring the hot water—it’s safer and easier to control.
Avoid overbaking; the custard should have a slight wobble in the center when you remove it from the oven.
If you’re new to broiling, test with one ramekin first to find the perfect timing for your oven.