AuthorNina AroraPreheat the Oven:
Preheat your oven to 160°C (325°F). Place 4 ramekins or ovenproof dishes in a deep baking tray.
Prepare the Crab Mixture:
In a large mixing bowl, whisk together the heavy cream, egg yolks, Dijon mustard, lemon zest, lemon juice, chives, parsley, smoked paprika, salt, and pepper until smooth. Gently fold in the crab meat, being careful not to break up the chunks too much.
Fill the Ramekins:
Divide the crab mixture evenly among the ramekins, filling them about ¾ full.
Bake in a Water Bath:
Carefully pour hot water into the baking tray until it reaches halfway up the sides of the ramekins. This creates a gentle, even heat for cooking. Bake in the preheated oven for 15-20 minutes, or until the custard is set but still slightly wobbly in the center.
Chill:
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 1 hour to firm up.
Caramelize the Top:
Just before serving, sprinkle ½ tbsp of granulated sugar evenly over the top of each crab brûlée. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, place the ramekins under a hot broiler for 1-2 minutes, watching closely to avoid burning.
Garnish and Serve:
Garnish with fresh dill or microgreens, if desired. Serve immediately while the sugar crust is still warm and crisp.
Ingredients
Directions
Preheat the Oven:
Preheat your oven to 160°C (325°F). Place 4 ramekins or ovenproof dishes in a deep baking tray.
Prepare the Crab Mixture:
In a large mixing bowl, whisk together the heavy cream, egg yolks, Dijon mustard, lemon zest, lemon juice, chives, parsley, smoked paprika, salt, and pepper until smooth. Gently fold in the crab meat, being careful not to break up the chunks too much.
Fill the Ramekins:
Divide the crab mixture evenly among the ramekins, filling them about ¾ full.
Bake in a Water Bath:
Carefully pour hot water into the baking tray until it reaches halfway up the sides of the ramekins. This creates a gentle, even heat for cooking. Bake in the preheated oven for 15-20 minutes, or until the custard is set but still slightly wobbly in the center.
Chill:
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 1 hour to firm up.
Caramelize the Top:
Just before serving, sprinkle ½ tbsp of granulated sugar evenly over the top of each crab brûlée. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, place the ramekins under a hot broiler for 1-2 minutes, watching closely to avoid burning.
Garnish and Serve:
Garnish with fresh dill or microgreens, if desired. Serve immediately while the sugar crust is still warm and crisp.
