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A spicy crab crème brulee recipe, perfect for a special meal occasion like Valentine's Day.

Spicy Crab Creme Brulee Recipe

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    220mins

Recipe Video Fusion Seafood Dinner Lunch Over 60 mins

Crème brulee doesn't just have to be for dessert anymore thanks to this crab crème brulee recipe. The custard you know and love gets a savory sweet punch of crab meat, making this treat perfect for a Valentine's… dinner? Dessert? We think it can work either way. 


The custard to this crab creme brulee is infused with the heat of Lee Kum Kee Chili Garlic Sauce and Sriracha Mayo, but otherwise cooks similar to you standard creme brulee. Don't forget the caramelized sugar topping to crack open to make this a fun and memorable meal, perfect for Valentine's or any other meal occasion.


*Note: Cook time includes 3 hours to let the crab creme brulee chill.*

What You Will Need

Ingredients

  • 5 large egg yolks
  • 2 cups heavy cream
  • 1 cup fresh cooked crab meat
  • 1 bunch chopped chives
  • 2 Tbsp. sugar (for the top caramelized layer)

Seasoning

  • ½ tsp. salt
  • ¼ tsp. Lee Kum Kee White Pepper Powder
  • ⅛ tsp. grated nutmeg
  • 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 2 Tbsp. Lee Kum Kee Sriracha Mayo

Made with
Lee Kum Kee products

Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
White Pepper Powder 0.95 oz (27 g), Bottle

Spices

White Pepper Powder

How to make it

  1. Preheat your oven to 320º Fahrenheit. In a mixing bowl, separate 5 egg yolks and set aside. In a saucepan, heat the heavy cream over medium heat until it simmers. Add the salt, white pepper, and grated nutmeg. Stir in the Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Sriracha Mayo.
  2. Temper the egg yolks: Slowly pour the warm cream mixture into the egg yolks while whisking continuously to prevent curdling. Once combined, strain the mixture to remove any lumps for a smoother texture. 
  3. Place four ramekins in a baking dish. Divide the fresh crab meat evenly among the ramekins, then sprinkle some chopped chives on top. Pour the custard mixture into the ramekins, leaving a little space at the top.
  4. Pour hot water into the baking dish around the ramekins, about ⅓ of the way up the sides. This helps to keep the crème brulée moist and ensures a silky texture. Bake in the preheated oven for 35-40 minutes. After baking, let the crème brulée cool to room temperature, then cover and refrigerate for at least 3-4 hours or overnight.
  5. Just before serving, sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Garnish with additional chives and enjoy!

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