Grandma’s Classic Crab Brulee

This Classic Crab Brulee recipe transforms fresh lump crab meat into a rich, savory custard topped with caramelized sugar. It’s an elegant seafood dinner that’s surprisingly easy to make in under 30 minutes!

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Course: Dinner

Cuisine: American, French

Keyword: Classic Crab Brulee, crab dinner, easy gourmet recipe, savory brulee recipe, seafood custard

Prep Time: 15

Cook Time: 35

Chilling Time: 3

Total Time: 3 50

Servings: servings

Calories: 320kcal

Cost: $18

Equipment

6 4-ounce ramekins Use ceramic ramekins for even heat distribution
1 9×13-inch baking dish Used to hold the water bath.
1 Saucepan Medium size, for heating cream mixture.
1 Whisk For mixing custard base.
1 Measuring cup (with spout) Helps when pouring the custard mixture.
1 Kitchen blowtorch Essential for caramelizing the sugar topping.
1 Kettle For boiling water for the water bath.

Ingredients

1 cup heavy cream For a rich custard texture.
½ cup whole milk Adds a slight lightness to the cream.
⅓ cup sugar For sweetening the custard.
– – sugar (for topping) About 2 teaspoon per ramekin for caramelizing.
1 pod vanilla bean Split and scraped.
6 large egg yolks Gives the custard its creamy base.
1 pound fresh lump crab meat Drain well to avoid excess moisture.
¼ teaspoon salt Enhances flavor.
⅛ teaspoon white pepper Subtle spice that doesn’t affect the color.
2 tablespoons fresh chives Finely chopped.
1 tablespoon fresh dill Chopped.
– – zest of 1 lemon Adds brightness to the custard.

Instructions

Preheat your oven to 325°F (163°C).
In a medium saucepan, combine heavy cream, milk, and sugar. Add the scraped vanilla bean seeds and the pod. Heat until just steaming with bubbles at edges.
In a large spouted measuring cup, whisk egg yolks until smooth. Slowly add a few ounces of the hot cream to temper the eggs, whisking constantly.
Gradually add the remaining cream mixture to the yolks, whisking until fully incorporated.
Whisk in salt and white pepper.
Gently fold in the lump crab meat without breaking it up too much.
Stir in chives, dill, and lemon zest until evenly distributed.
Skim any foam off the top of the mixture to ensure a smooth custard surface.
Divide the mixture evenly between 6 ramekins. Place ramekins in a 9×13 baking dish.
Carefully pour hot water into the dish, filling halfway up the ramekins.
Bake for 30–35 minutes, until custards are set with a slight jiggle in the center.
Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 3 hours or up to 3 days.
Before serving, sprinkle about 2 teaspoons of sugar over each custard. Use a blowtorch to caramelize the sugar until golden and crisp.
Serve immediately, or chill again for up to 1 hour for a cool custard and warm crust contrast.

Notes

For a dairy-free version, substitute the heavy cream and milk with full-fat coconut milk.
No kitchen torch? Use the broiler on high for 2–3 minutes, watching carefully.
For extra crunch, double layer the sugar: torch once, then add more sugar and torch again.
Store custards (without the sugar topping) covered in the refrigerator for up to 3 days.
Want more flavor? Add a few drops of truffle oil to the custard mixture before baking.

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