Can I make Crab Brulee ahead of time?

Absolutely! You can prepare the custard mixture and bake it up to a day in advance. Just store it in the fridge and torch the topping right before serving to keep the brûlée crisp.

What’s the best type of crabmeat for this recipe?

Fresh lump crabmeat is ideal for its sweet, delicate flavor and texture. However, you can substitute with imitation crab or even shrimp if needed, just as you'd do in similar dishes like Baked Crab Imperial .

Do I need a kitchen torch?

While a torch gives the best results, you can use the oven broiler as an alternative. Just keep a close eye to avoid burning the topping.

What should I serve with Crab Brulee?

Try pairing it with a light citrus salad , roasted vegetables , or a creamy seafood main course like Lobster Newberg to round out the meal.

Crab Brulee Recipe: Decadent Seafood Dish Ideas to Try

Crab Brulee Recipe

Print Recipe

Explore luxurious crab brulee alternatives with rich seafood recipes and gourmet comfort food ideas for any occasion.

Author: Anna Adam
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Yield: 4 servings 1x
Category: Main Dishes
Cuisine: Modern American / Fusion

Ingredients

Scale

8 oz lump crabmeat
1 ½ cups heavy cream
2 large egg yolks
½ cup grated Parmesan cheese
¼ cup shredded Gruyère cheese (optional)
1 tsp Dijon mustard
1 tbsp minced shallot
¼ tsp cayenne pepper
Salt and pepper to taste
1 tbsp brown sugar (optional)
Chopped chives or parsley for garnish

Instructions

Preheat oven to 325°F (160°C). Prepare a hot water bath.
Warm heavy cream in a saucepan without boiling.
Whisk egg yolks, mustard, shallot, cayenne, salt, and pepper. Gradually add warm cream.
Gently fold in crabmeat and Gruyère.
Pour into ramekins, place in the water bath, and bake for 30–35 minutes.
Let cool slightly. Sprinkle Parmesan (and brown sugar if using) and torch until golden.
Garnish and serve warm or at room temperature.

Notes

Use imitation crab or chopped shrimp as a substitute.
Make it vegetarian by using mushrooms and leeks instead of crab.
Store for 2 days in the fridge and torch topping fresh before serving.
Pair with roasted asparagus, a citrus salad, or white wine.
Top with chives, microgreens, or a dusting of smoked paprika for visual appeal.

Nutrition

Calories: Approx. 320 kcal per serving

Keywords: crab custard, seafood crème brûlée, savory brûlée, crab tart, gourmet crab dishes, creamy seafood starter, elegant seafood appetizer

Find it online: https://jeccrecipes.com/crab-brulee-recipe/