This crab brulee combines luxurious, rich crab meat with a smooth, creamy base and caramelized crispy top. That is where we will take you in this recipe for an indulgent, savory crab brulee that will make your guests say or do a double take of the food set out! An even bigger bonus: it is eggless, making this creme a tad lighter and a fun change to your average brulee. Suppose you are a fan of seafood or just looking to experience something delicious. In that case, the fantastic crab brulee recipe is good for trying.

Irresistible 5 Step Crab Brulee Recipe Eggless and Delicious

What is Crab Brulee?

Well, you wouldn’t expect this next one: crab brulee! A refined dish featuring perfect tension between the sugared creaminess of a regular crème brulee and the mild taste of crab. Most variations of creme caramel use eggs to get the custard-like texture. However, this recipe is eggless yet still so creamy, making it lighter & allergy-friendly for people suffering from an egg allergy. The Brulee has a rich, creamy bottom layer filled with crab and is then topped off by a thinly sugar-coated top that adds a delightful contrast to the texture of the dish; rather than just being smooth, there’s now something sweet while still crispy.

Crab Brulee Recipe: Ingredients and Instructions

As it turns out, all you need to make this dish are a few essential pantry ingredients and 5 minutes of prep time—ocean flavors to your table.

Ingredients to make Crab Brulee Recipe

1 cup fresh crabmeat (lump or claw, depending on your preference)
1/2 cup heavy cream
¼ cup grated parmesan cheese (optional)
1 tbsp butter (for sautéing the crabmeat)
2 cloves garlic, minced
1 shallot, minced
1 tbsp Dijon mustard
1 tbsp fresh lemon juice (optional aid in acidity)
1 tbsp Fresh parsley, chopped finely
1/4 tbsp smoked paprika (as a flavor enhancer)
Salt and pepper to taste
2 tbsp granulated sugar (for the caramelized topping)

Pro Tip: Fresh crabmeat is essential for the best flavor. Check out this helpful guide on how to choose the best fresh crabmeat to ensure your dish is top quality.

Step-by-Step Instructions:

Prepare the Crab Filling

Sauté the Crabmeat: While the crabmeat is draining, peel the celery stalks and place them on a cutting board to mince with your sharpest knife. Toss in the minced garlic and finely chopped shallot until they turn soft to the touch (approximately 2 minutes).
Cook the Crabmeat: Add the fresh crabmeat to the pan and cook for 3-4 minutes until heated. Season with salt, pepper, and smoked paprika.
Creamy Base: Remove the pan from heat and allow the crab mixture to cool slightly. Whisk together the heavy cream, Dijon mustard, lemon juice, and grated parmesan cheese in a separate bowl. Fold the cooled crabmeat into the mixture.
Add Fresh Herbs: Lastly, add some freshly chopped parsley for freshness.

Baking the Crab Brulee

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare Ramekins: Distribute the crab mixture evenly among individual ramekins. Set the ramekins in a baking dish and fill them with hot water partway up their sides to make a bain-marie. This will cause the brulee to bake more evenly and prevent it from cracking.
Bake: Bake for about 20-25 minutes until the crab brulee has set but is still jiggly in the center.
Cool: Leave the oven and let the ramekins cool for about 10 minutes.

Creating the Signature Brulee Topping

Sugaring: After cooling the creme brulee, evenly sprinkle one tablespoon of granulated sugar over each ramekin. Using a kitchen torch, slowly caramelize the sugar by moving the flame in circles over the top until melted and turned into a crispy golden crust. If you don’t have a torch, place the ramekins under your oven broiler for 1-2 minutes (oversee it to ensure it doesn’t burn).

If you’re new to using a kitchen torch, this helpful guide on safely using a kitchen torch will help you achieve the perfect caramelization.

Why Eggless Crab Brulee?

This brulee could traditionally be custard-style with the egg. Well, for those seeking something on the lighter side or allergic to eggs, this recipe proves decadent without egg-induced richness. There are no eggs, so the crab flavor is even more evident. The cream and parmesan are excellent emulsifiers, forcing themselves into the moisture of those veggies to cling all together within that gooey egg mixture spot for a delicious-ish velvety brulee.

How to Make Crab Brulee

Fresh Crab: Use fresh crabmeat whenever available. The Frozen or canned crab will do in a pinch, but fresh crabmeat is best, and you should get the real deal if nothing else than for its better flavor and texture.
Uniform Caramelization: If you do not have a kitchen torch, use your broiler. Be very careful with the sugar, as it will burn! Learn more about the best broiling techniques for achieving a perfect caramelized topping.
Change the Seasoning Flavor: If you want a little kick, add some cayenne for heat or use fresh herbs such as thyme or tarragon to create your flavor profile.

Crab Brulee Recipe

Recipe by Chef SarahCourse: AppetizersCuisine: SeafoodDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Ingredients

1 cup fresh crabmeat
1/2 cup heavy cream
¼ cup grated parmesan cheese (optional)
1 tbsp butter (for sautéing the crabmeat)
2 cloves garlic, minced
1 shallot, minced
1 tbsp Dijon mustard
1 tbsp fresh lemon juice (optional aid in acidity)
1 tbsp Fresh parsley, chopped finely
1/4 tbsp smoked paprika (as a flavor enhancer)
Salt and pepper to taste
2 tbsp granulated sugar (for the caramelized topping)

Directions

Sauté the Crabmeat:
In a medium pan, melt the butter over medium heat.
Add the garlic and shallots; sauté until fragrant (about 2 minutes).
Stir in the crabmeat, cooking for 3-4 minutes. Season with salt, pepper, and smoked paprika. Set aside.
Prepare the Cream Mixture:
In a bowl, whisk together heavy cream, Dijon mustard, lemon juice, and grated parmesan.
Fold the crab mixture into the cream and stir in chopped parsley.
Bake the Crab Brulee:
Preheat your oven to 350°F (175°C).
Divide the mixture into individual ramekins and place them in a baking dish filled halfway with hot water (water bath).
Bake for 20-25 minutes or until the brulee is set but slightly jiggly in the center.
Let cool for 10 minutes.
Caramelize the Topping:
Evenly sprinkle one tablespoon of sugar on each brulee.
Use a kitchen torch to caramelize the sugar or broil for 1-2 minutes until golden and crisp.
Serve and Enjoy!
Serve the crab brulee warm with toasted crostini or a light salad.

Notes

Use fresh crabmeat for the best flavor.
Caramelize the sugar just before serving for maximum crunch!

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FAQs

How do I store leftover crab brulee?

The crab brulee can be stored in the fridge for up to 2 days. Just be sure to keep it tightly sealed. When eating, gently bake it again in the oven; do not re-caramelize the sugar top.

Can I use imitation crab in this recipe?

Of course, fresh crab is delicious in this recipe, but you can use imitation crab as a replacement. However, the taste will not be as amazing as using fresh crabmeat.

Can I make crab brulee ahead of time?

Absolutely! The crab filling can be made and baked up to a day ahead. That way, the dish can be prepared ahead of time, and when ready to serve, you just have caramelized sugar melting on fresh ice cream.

What can I use if I don’t have a kitchen torch?

If you don't have a kitchen torch, put the ramekins under the broiler for 1-2 minutes to melt/caramelize the sugar. Be sure to watch it closely!

What type of crab works best for crab brulee?

Lump crabmeat and claw meat are ideal for this recipe because they provide an excellent, supple texture that will not fall apart like more flaky cans of crab. Good crabmeat is always delicate.

Is crab brulee gluten-free?

The crab brulee recipe is naturally gluten-free, elegant, and a top choice if you are sensitive to gluten or eating gluten-free.

Conclusion: Try This Luxurious Crab Brulee Recipe

This eggless crab brulee is a fabulous appetizer that will amaze any seafood lover—the lure of creamy, savory crab filling hidden under sweet, crispy sugar crust. Easily prepared and with a beautiful plate, it is ideal for dinner party starters or large portions for main course indulgence. Whether trying to get your guests wowed or just treating yourself, I am sure this crab brulee will satisfy every imaginable piston.