Savory Crab Crème Brûlée Recipe is a delightful twist on the classic French dessert, crème brûlée. Instead of the usual sweet custard, this version is savory and packed with the flavor of crab. It’s the perfect appetizer or first course for a special occasion.
Ingredients for Savory Crab Crème Brûlée:
150g cooked crab meat, picked
400ml single cream
2 large free-range egg yolks
1 large free-range egg
½ tbsp of pickled ginger, finely chopped
2 garlic cloves, minced
2 tbsp of grated parmesan cheese
Salt and black pepper to taste
4 tbsp granulated sugar
Instructions for Savory Crab Crème Brûlée:
Preheat the oven to 150°C/Gas Mark 2.
In a saucepan, heat the cream until just simmering. Remove from the heat and let cool slightly.
In a bowl, whisk together the egg yolks, egg, pickled ginger, garlic, parmesan cheese, salt, and pepper.
Slowly whisk the warm cream into the egg mixture until well combined.
Gently fold in the crab meat.
Divide the mixture among six ramekins.
Place the ramekins in a roasting pan and carefully pour in hot water to reach halfway up the sides of the ramekins.
Bake for 40-45 minutes, or until just set.
Remove from the oven and let cool slightly.
Refrigerate for at least 2 hours, or until chilled.
To caramelize the sugar crust, sprinkle each ramekin with a thin layer of granulated sugar.
Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning the sugar.
Serve immediately.
Tips for Savory Crab Crème Brûlée:
For a richer flavor, you can use heavy cream instead of single cream.
If you don’t have pickled ginger, you can use fresh ginger instead. Just be sure to grate it finely.
You can also add other flavors to the custard, such as Old Bay seasoning, smoked paprika, or chives.
Be careful not to overcook the custard, or it will be rubbery.
The sugar crust will harden as it cools, so don’t wait too long to crack it with your spoon!
I hope you enjoy this recipe!
Additional notes for Savory Crab Crème Brûlée:
This recipe is gluten-free and can be made dairy-free by using dairy-free cream and cheese. Leftovers can be stored in the refrigerator for up to 2 days. Savory Crab Crème Brûlée
FAQs about Savory Crab Crème Brûlée:
Can I use canned crab meat?
Yes, you can, but fresh crab meat will give you a better flavor. If using canned, be sure to drain and flake it well before adding it to the custard.
Can I use another type of seafood?
Yes, you can substitute shrimp, lobster, or scallops for the crab. Just adjust the cooking time according to the size and thickness of the seafood.
Don’t have pickled ginger?
No problem, use finely grated fresh ginger instead. Start with a little less and add more to taste.
No parmesan cheese?
You can substitute another hard cheese like Gruyere or cheddar. You can also try leaving it out altogether, but the custard will have a less complex flavor.
Can I make this recipe ahead of time?
Absolutely! You can assemble the custards up to 2 days in advance and refrigerate them. Just caramelize the sugar crust right before serving.
How do I tell if the custards are done?
The custards are done when they are set at the edges but still slightly wobbly in the center. Don’t overcook them, or they will be rubbery.
Is Savory Crab Crème Brûlée Recipe keto-friendly?
Not quite, due to the carbohydrate content of the cream and sugar. However, you can reduce the amount of sugar in the crust or use a keto-friendly sweetener.
Can I freeze Savory Crab Crème Brûlée Recipe?
No, I don’t recommend freezing this recipe as the texture will suffer when thawed.
Where can I find more variations of savory crème brûlée?
There are many possibilities! Try experimenting with different herbs, spices, and vegetables. You can also find inspiration online or in cookbooks.
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