Ingredients
8 oz fresh lump crab meat, picked over for shells
1 cup heavy cream
4 large egg yolks
1/2 tsp sea salt
1/4 tsp white pepper
1 tbsp finely chopped chives
2 tbsp granulated sugar (for brûlée topping)
Instructions
Preheat the oven to 300°F (150°C).
In a large bowl, whisk together the egg yolks, heavy cream, salt, and white pepper until smooth.
Gently fold in the lump crab meat and chopped chives, being careful not to break up the crab.
Spoon the mixture evenly into four ramekins, filling each about 3/4 full.
Place the ramekins into a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 35–40 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool on a wire rack. Then refrigerate for at least 2 hours.
Before serving, sprinkle a thin, even layer of sugar over each custard.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for a minute to allow the crust to harden.
Serve chilled or lightly warmed, and enjoy!
Notes
For best results, always double-check for crab shells before mixing.
Use pasteurized crab meat if serving to guests for added food safety.
Scallions can be used in place of chives for a similar flavor.
If you don’t own a torch, caramelize the sugar under a broiler, watching carefully to avoid burning.
To store, cover and refrigerate ramekins for up to 2 days (torch the sugar topping just before serving).
Pair with crisp toast or buttered crackers and a citrusy drink for a refreshing balance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Modern American
Nutrition
- Serving Size: 1 ramekin
- Calories: 285
- Sodium: 480mg
- Fat: 21g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g