Creamy Crab Delight (Print-Friendly Version)
A savory spin on crème brûlée using crab meat, cream, and a caramelized sugar topping for an elegant starter.
# Ingredients:
→ Main Ingredients
01 -
4 egg yolks
02 -
200ml thick cream
03 -
Salt and pepper, adjust to your liking
04 -
200g of fresh-picked crab
05 -
2 tablespoons of sugar
→ Extras You Can Add
06 -
Fresh lemon zest
07 -
Grated Parmesan
# Steps:
01 -
Make sure your crab meat is dry—if it came from a can or was frozen, give it a good pat with paper towels. This step helps keep the texture just right.
02 -
Combine the cream and yolks in a mixing bowl, whipping them until silky. Throw in a pinch of salt, a dash of pepper, and some optional zest if you like, then gently mix in the crab.
03 -
Divide the mixture between four ramekins. Pop them into a larger dish and carefully pour hot water around them until it reaches halfway up the ramekin sides.
04 -
Bake at 325°F (160°C) for roughly 30 to 35 minutes. Keep an eye out—you want the center to jiggle slightly when tapped.
05 -
Scatter sugar across each ramekin and hit it with your kitchen torch until a caramelized crust forms. Let them sit a bit before serving—patience pays off!
# Notes:
01 -
Switch out the crab for lobster if you're feeling fancy!
02 -
Dairy-free substitutes for cream work here too, for a non-dairy option.