Crab Brulee
Crab Brulee is a luxurious seafood dish that combines the rich flavor of crab meat with a creamy basil-infused custard, crowned with a crunchy, caramelized sugar topping for a delightful twist on the classic dessert.
Ingredients
Ingredients for Crab Brulee
- 1 cup Lump crab meat Fresh or cooked
- 1 cup Heavy cream At least 36% milk fat
- 3 large Eggs Use whole eggs
- 2 tablespoons Granulated sugar For sweetening the mixture
- 1-2 teaspoons Lemon or lime juice For tartness, adjust to taste
- 1/2 teaspoon White wine vinegar Enhances tanginess
Seasonings
- 1/2 teaspoon Fresh cracked black pepper To taste
- 1/2 teaspoon Paprika For smoky flavor
- 1/4 teaspoon Cayenne pepper Optional for heat
Topping
- 2 tablespoons Granulated sugar For caramelizing
Instructions
Preparation
- Clean and cook the crab by removing the hard shell and boiling until tender, about 8-10 minutes.
- Flake the crab meat gently, ensuring no shell pieces remain.
- Heat the heavy cream in a saucepan over medium heat, without boiling.
- Add freshly chopped basil to the cream and let it steep for 15-20 minutes, then strain.
- Combine the flaked crab, heavy cream, eggs, sugar, citrus juice, and vinegar in a mixing bowl.
Baking
- Preheat your oven to 375°F (190°C) and prepare ramekins or a baking dish.
- Layer the flaked crab in the bottom of the ramekins, followed by the cream mixture.
- Bake for 20-25 minutes until lightly golden and jiggly in the center.
Caramelizing
- Sprinkle sugar evenly over the top of the baked crab brulee.
- Use a kitchen torch or place under a broiler to caramelize the sugar until golden.
- Let the caramelized sugar cool slightly before serving.
Notes
For the best flavor, use fresh, high-quality crab meat. Pair the dish with a crisp white wine like Chardonnay or Sauvignon Blanc, and consider serving with a light salad or roasted vegetables.