Recipe: Crab creme brulee

This crab creme brulee recipe was kindly given to me by my friend Tracey. The dish was from a 10-course degustation dinner party she hosted with her husband. Check out my other post on the details of the dinner party! Crab crème brulee with ocean trout crackling, rouille, pickled ginger and crème fraiche

Processed with VSCOcam


  • 400 ml (1 3/4 cups) cream
  • 1 egg
  • 2 egg yolks
  • 1 garlic clove, peeled and finely chopped/crushed
  • 2 tablespoons pickled ginger, drained and finely chopped
  • salt and freshly ground black pepper
  • 150 g (1 cup) picked white crab meat, finely chopped (dried with paper towel)
  • 50 g (1/2 cup) freshly grated Parmesan

Place the cream in a bowl with the eggs, garlic, pickled ginger and some salt and pepper and mix well. Add in the crab meat, ensuring there is no shell, and mix well again. Cover with cling film and place in the fridge to allow the flavours to infuse for at least 30 minutes, but ideally up to overnight.

Preheat the oven to 150°C (300°F).

Ladle or pour the mixture into the ramekins, making sure you get an even amount of crab in every ramekin, as the crab tends to fall to the bottom. Place the ramekins in a roasting tray. Fill the tray with warm water until the water comes halfway up the sides of the ramekins. Place this bain marie in the oven and cook for 45 to 60 minutes (check after 40 minutes).When cooked through, the mixture should be set but still have a slightly wobbly consistency. Remove the ramekins from the bain marie and allow to cool a little (served warm but not hot).

Sprinkle a very thin layer of Parmesan on top of each ramekin and brown under the grill (or use a blow torch).