Recipe

Weeknight Crab Brûlée

A cozy, savory crab custard with a crackly Parmesan brûlée-style top. Classic custard technique, easy weeknight execution.

By Matt Campbell

•

4.8

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Some weeknights you want something that feels like a white-tablecloth flex without the white-tablecloth effort. This crab brûlée is exactly that: a silky, savory custard packed with sweet crab, kissed with Dijon and lemon, then finished with a crisp, Parmesan brûlée-style top that shatters under a spoon like the best kind of kitchen drama.

It leans classic in technique, meaning gentle custard and a quick blast of heat at the end, but it is also realistic for real life. You can mix it in one bowl, bake it in a water bath while you clean up, then torch or broil for that signature crackle. Serve it with a salad and toasted bread and suddenly Tuesday is acting brand new.

Why It Works

True custard texture from a low, gentle bake and a simple water bath that keeps things creamy, not scrambled.
Big flavor with a short list: crab, cream, egg yolks, Dijon, lemon, and a whisper of cayenne do the heavy lifting.
That crackly top comes from finely grated Parmesan plus a quick torch or broiler finish (brûlée-style).
Weeknight-friendly because the active time is small and the oven does most of the work.

Pairs Well With

Storage Tips

Crab brûlée is best fresh because the top is all about that crunch. But leftovers still taste great, just with a softer crust.

Refrigerate

Cool completely, then cover ramekins tightly.
Store in the fridge for 1 to 2 days.

Food safety note

Seafood custards are not a "leave it out and see" situation. If it sat at room temperature for more than 2 hours (or 1 hour if it is hot out), toss it.
If anything smells off, do not risk it.

Reheat

Warm in a 300°F oven until just heated through, about 10 to 15 minutes.
Avoid microwaving if you can. It can overheat fast and split the custard.
If you want some crunch back, add a fresh pinch of Parmesan on top and broil 30 to 60 seconds. Watch it like a hawk.

Freezing

Not recommended. Custards can weep and turn grainy once thawed, and crab deserves better.

Common Questions

Is crab brûlée supposed to be sweet like dessert crème brûlée?

Nope. Think of it as a savory crème brûlée-style custard, closer to crab dip meets a delicate custard. The “brûlée” part is the gentle bake and the crackly finish.

Do I need a kitchen torch?

A torch is the easiest way to get an even, crackly top, but the broiler works too. Use the top rack, preheat the broiler, and keep the ramekins on a sheet pan so you can pull them fast.

Is the topping really brûlée if it is Parmesan?

In classic dessert crème brûlée, the crackle comes from caramelized sugar. Here, we are going for a brûlée-style browned, crackly Parmesan top (think “mini gratin” vibes). If you want it extra shattery, mix a tiny pinch of sugar into the Parmesan before torching or broiling.

Can I use imitation crab?

You can, but it will taste noticeably sweeter and less ocean-bright. For the best flavor, use real crab. Even good-quality pasteurized refrigerated lump crab makes this feel special.

What kind of crab is best?

Lump crab is the sweet spot for weeknights. Jumbo lump is gorgeous but pricey. Claw meat has deeper flavor and is usually cheaper, so a mix is totally fair game.

Why the water bath?

Custard likes gentle heat. The water bath buffers the oven so the brûlée bakes up silky and set, not rubbery or curdled.

How do I know it is done?

The edges should be set and the center should still have a small jiggle, like set gelatin. If the middle still sloshes like a latte, bake a few minutes longer. It will finish setting as it cools.

Can I make it ahead?

Yes. Bake the custards, cool, then cover and refrigerate. Rewarm gently in a low oven, then do the Parmesan brûlée-style top right before serving for the best crackle.

Any allergy notes?

Yes. This recipe contains shellfish (crab), dairy, and eggs. If you are serving guests with allergies, double-check every label and avoid cross-contact.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

4 shallow ramekins (6 ounce recommended) or small oven-safe dishes
Deep baking dish or roasting pan (for the water bath)
Kettle or saucepan to heat water (just under boiling)
Whisk and mixing bowl
Fine microplane or grater (for Parmesan)
Kitchen torch or oven broiler
Optional but helpful: a folded kitchen towel or silicone baking mat (to keep ramekins steady in the water bath)

The first time I made crab brûlée at home, it was purely an "I wonder if" moment. I wanted something cozy and a little fancy, but I also wanted it to be done before I started bargaining with myself over cereal for dinner. The water bath felt like a restaurant move, the ingredient list felt like a weeknight, and the Parmesan crackle on top was the kind of payoff that makes you pause mid-bite and do a tiny, silent nod to yourself. Not perfect. Not precious. Just really, really good.

Weeknight Crab Brûlée

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 50 to 60 minutes

Servings 4

Ingredients

8 ounces lump crab meat, picked over for shell (keep chilled; pasteurized refrigerated is great here)
1 cup heavy cream
3 large egg yolks
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice (plus a little zest if you like)
1 tablespoon finely minced shallot (or 2 teaspoons minced scallion)
1 small garlic clove, finely grated
1/4 teaspoon kosher salt, plus more to taste
Pinch of black pepper
1/8 teaspoon cayenne (optional, but highly encouraged)
1/2 cup finely grated Parmesan, divided (best from a block)
Optional garnish: chopped chives, lemon zest
Optional for extra crackle: 1/2 teaspoon sugar (mix into the Parmesan before torching or broiling)

Note on the vibe: This recipe leans on a classic custard method (gentle bake, water bath, quick high-heat finish). It is not about a long list of add-ins. Keep it clean and let the crab do what crab does.

Ramekin note: This fits best in 4 shallow 6-ounce ramekins filled about 3/4 full. If your ramekins are smaller or your crab is extra lumpy, use 5 to 6 ramekins or fill a little less.

Instructions

Heat the oven and prep the pan. Preheat to 325°F. Set a rack in the middle of the oven. Set 4 6-ounce shallow ramekins in a deep baking dish or roasting pan. (If you have one, place a folded kitchen towel or a silicone mat in the bottom first so the ramekins do not slide.) Heat water until just under boiling, then keep it hot while you mix the custard.
Build the flavor base (and taste it now). In a bowl, whisk together the heavy cream, Dijon, lemon juice, shallot, garlic, salt, black pepper, cayenne, and 1/4 cup Parmesan. Taste and adjust the seasoning and lemon here, before any eggs go in.
Whisk in the yolks. Whisk in the egg yolks until fully blended.
Fold in the crab. Keep the crab cold until you are ready to use it. Gently fold it in so you keep some nice lumps.
Fill the ramekins. Divide the mixture evenly among ramekins, filling them about 3/4 full.
Add the water bath. Place the baking dish on the middle rack, then carefully pour the hot water into the baking dish until it comes about halfway up the sides of the ramekins.
Bake. Bake for 18 to 24 minutes, until the edges are set and the centers still jiggle slightly like set gelatin. If it still sloshes, it is not there yet. Carefully remove the ramekins from the water bath (tongs, a dry towel, or an oven mitt helps) and let cool for 10 to 15 minutes.
Brûlée-style top. Sprinkle each ramekin with the remaining 1/4 cup Parmesan. (Optional: mix that Parmesan with a tiny pinch of sugar for extra crackle.) Use a kitchen torch to melt and brown the cheese until crackly. If broiling, place ramekins on a sheet pan, move an oven rack to the top, and broil on high for 30 to 90 seconds, rotating as needed.
Serve. Finish with chives or lemon zest. Serve warm with toasted bread or crackers and something bright on the side.

Nutrition information is estimated.

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