Sure, let’s dive into making delicious Louisiana Crab Brulee. This dish is a great appetizer or side dish because it blends the rich taste of shrimp with the creamy smoothness of brûlée. 

Before making the recipe, let me know in the comments if you live by the sea. Or are you a seafood lover?

Ingredients

1 pound lump crabmeat, that has been screened for shells
1 cup heavy cream
1 cup whole milk
4 large egg yolks
1/2 cup grated Parmesan cheese
2 tbsp unsalted butter
2 cloves garlic, minced
1 small shallot, minced
1/4 cup dry white wine
1 tsp Old Bay seasoning
1/4 tsp cayenne pepper
1/4 cup chopped green onions (green parts only)
Salt and black pepper to taste
For the topping, use 1/4 cup of finely grated Parmesan cheese.
Fresh herbs (like chives or parsley) for garnish

Method to make Louisiana crab brulee

I suggest you take a shower before making the Louisiana Crab Brulee recipe so that you can give your 100% to make it more delicious. Now move forward.

1. Preheat the Oven
Preheat your oven to 300°F (150°C).

2. Prepare the Crab Meat
Prepare the Crab flesh Through your fingers, remove any shells from the crab flesh. And Place it aside.

3. Sauté Aromatics
Melt the butter in a medium saucepan over a medium heat. Add the shallot and minced garlic. For about 3–4 minutes, or until they are fragrant and transparent, sauté them.

4. Add White Wine
Add the white wine to the pan and cook until it reduces by half.

5. Create the Custard Base
Add the heavy cream and milk to the saucepan. Heat the mixture until it’s just below boiling. Remove from heat.

6. Temper the Egg Yolks
In a mixing bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot cream mixture to the yolks while continuously whisking. The yolks are kept from curdling by this procedure, which is known as tempering.

7. Combine the mixture.
Gradually add the warm yolk mixture back to the saucepan with the rest of the cream mixture, whisking constantly. Reduce the saucepan to a simmer and cook until the mixture thickens about 5-7 minutes. Do not let it boil, take it off before boiling.

8. Add Cheese and Seasonings
After turning off the heat, add the 1/2 cup of grated Parmesan cheese, green onions, cayenne, Old Bay seasoning, and salt and black pepper to taste.

9. Mix in the Crab Meat
Gently fold the crab meat into the custard mixture.

10. Prepare the ramekins
Divide the mixture evenly between shallow baking pans or ramekins.

11. Bake
The custards should set after baking the ramekins on a baking sheet in the preheated oven for 20 to 25 minutes.

12. Calm and serene
After taking the ramekins out of the oven, keep them to reach cool room temperature.

13. Caramelize the Top (Optional)
Before serving, sprinkle a thin, even layer of finely grated Parmesan cheese on top of each custard. Use a kitchen torch to melt and caramelize the cheese until it forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.

14. Garnish and Serve
Garnish with fresh herbs like chives or parsley. Serve chilled or at room temperature.

Enjoy your Louisiana Crab Brulee as a sophisticated appetizer or side dish. Its creamy, savory flavor with a hint of spice is sure to impress!

Louisiana crab brulee recipe

Chery Rhodes

Sure, let's dive into making delicious Louisiana Crab Brulee. This dish is a great appetizer or side dish because it blends the rich taste of shrimp with the creamy smoothness of brûlée.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Louisiana

Servings 4

Calories 325 kcal

Equipment

• Medium saucepan
• Mixing bowls
• Whisk
• Ramekins or shallow baking dishes
• Baking sheet
• Kitchen torch (optional)

Ingredients

  

• 1 cup heavy cream
• 1 pound lump crabmeat, that has been screened for shells
• 1 cup whole milk
• 4 large egg yolks
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

 

• Set your oven to 300°F (150°C).
• Go through the crab meat and make sure there are no bits of shell left.
• Melt the butter in a medium saucepan over a medium heat. Add the shallot and minced garlic. For about 3–4 minutes, or until they are fragrant and transparent, sauté them.
• Add the white wine to the pan and cook until it reduces by half.
• Add the heavy cream and milk to the saucepan. Heat the mixture until it’s just below boiling. Remove from heat.

Keyword Louisiana Crab Brulee

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