Description
A unique and indulgent savory seafood dish combining the richness of cream with the sweetness of caramelization.
Ingredients
Scale
- 1 cup fresh crab meat, preferably jumbo lump
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Spices to taste (such as paprika, garlic powder, and onion powder)
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of heavy cream, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
- Add 1/2 cup of cooked crab meat and stir to combine.
- Cook over medium heat, stirring constantly, until the mixture is smooth and creamy.
- Pour the mixture into ramekins and place them in a water bath.
- Bake until set, then remove and allow to cool before refrigerating.
- Sprinkle sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
Notes
Handle crab meat gently to keep lumps intact and avoid overcooking during the baking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Crab Brûlée, Seafood, Gourmet, Appetizer, French Cuisine, Caramelized Top