Crab Brulee

easyhealthyrecipes.com/crab-brulee/

Silky savory custard loaded with lump crab meat and smoky bacon, topped with a crackling sugar-and-flaky-salt brulee crust. This is an easy make-ahead appetizer for parties or entertaining.

Prep: 20

Cook: 50

Total: 1 10

Recipe makes approximately 4

Equipment Needed

four 6–8 ounce ramekins
deep baking dish ((for water bath))
Small saucepan
Mixing bowl
whisk
fine mesh sieve
kitchen torch

Ingredients Needed

For the Custard

2 cups heavy cream
6 egg yolks
½ teaspoon Old Bay seasoning
¼ teaspoon white pepper
¾ teaspoon kosher salt
1 teaspoon lemon zest

For the Ramekins

8 ounces lump crab meat
4 bacon strips (cooked and roughly chopped)
1 tablespoon fresh chives (finely chopped)

For the Brulee Crust

2 tablespoons granulated or turbinado sugar
½ teaspoon flaky salt

Get Recipe Ingredients

Instructions

Prep the Ramekins

Preheat oven to 300°F. Pick through 8 ounces lump crab meat for any stray shells.
Divide crab evenly among 4 ramekins (6–8 ounces each). Top each with equal portions of 4 cooked, roughly chopped bacon strips and 1 tablespoon finely chopped fresh chives.
Set filled ramekins in deep baking dish and set aside.

Make the Custard

In small saucepan over medium-low heat, warm 2 cups heavy cream with ½ teaspoon Old Bay seasoning, ¼ teaspoon white pepper, and ¾ teaspoon kosher salt until steaming, not boiling. Remove from heat and cool 5 minutes.
Whisk 6 egg yolks in mixing bowl until smooth. Slowly pour warm cream into yolks in thin, steady stream, whisking constantly. Stir in 1 teaspoon lemon zest.
Strain custard through fine-mesh sieve into bowl or measuring cup with pour spout.
Pour strained custard evenly over crab mixture in each ramekin.
Carefully pour hot water into baking dish until it reaches halfway up sides of ramekins. Do not splash water into custard.
Bake 40–50 minutes, until edges are set and centers jiggle gently, like Jell-O, not liquid. Begin checking at 40 minutes.
Lift ramekins from water bath and transfer to wire cooling rack. Cool 20 minutes at room temperature.
Refrigerate uncovered at least 2 hours or overnight, until fully chilled and set.

Brulee and Serve

Combine 2 tablespoons granulated or turbinado sugar and ½ teaspoon flaky salt. Sprinkle even layer over each chilled custard.
Torch in slow circles, about 2 inches above surface, until crust reaches deep amber. Serve immediately.

Recipe Notes

Make Ahead: Bake and chill custards up to 24 hours in advance. Do not apply sugar crust until just before serving.

Broiler Method: No torch? Broil ramekins on high (around 500–550°F) for 2–3 minutes, watching closely.

Crab: Fresh or good-quality pasteurized lump crab is strongly preferred. Drain canned crab thoroughly if substituting.

Storage: Unbaked custards keep refrigerated up to 2 days before torching. Once bruleed, serve immediately (the crust softens in the fridge).

Gluten-Free: This recipe is naturally gluten-free. Verify Old Bay and bacon labels if strictly avoiding cross-contamination.

Nutrition Info (Approximate)