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Crab Crème Brûlée made using fresh crab meat and a crisp, caramelized sugar crust

Crab Crème Brûlée

This Crab Crème Brûlée is a savory twist on the classic dessert, combining creamy custard with the delicate flavor of fresh crab. It's a unique and elegant dish that's perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dessert
Cuisine: fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 8 ounces fresh crab meat
  • 4 ounces lump crab meat
  • 1 cup heavy cream
  • 4 eggs
  • 1 teaspoon pickled ginger
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preparation: Preheat oven to 325°F. Ensure all ingredients are at room temperature.
  2. Mix Crab: In a bowl, mix fresh crab meat and lump crab meat with pickled ginger.
  3. Prepare Custard: Beat eggs and sugar together until pale and thick. Gradually add warmed heavy cream and vanilla extract, mixing well.
  4. Combine: Gently fold in the crab mixture to the custard base.
  5. Bake: Pour the mixture into ramekins. Place ramekins in a water bath and bake for 35-40 minutes, until centers are set but slightly jiggly.
  6. Cool: Remove from oven and let cool slightly.
  7. Caramelize: Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden brown.

Notes

  • For the best flavor, serve the crème brûlée a few minutes after caramelizing the sugar crust.
  • Avoid using imitation crab meat as it won't provide the same quality and depth of flavor.
  • Ensure the custard mixture is smooth by using room temperature ingredients to avoid lumps.