Ingredients:

  • 1 cup (150g) fresh crab meat, picked over for shells
  • 1 tablespoon (15g) unsalted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1g) cayenne pepper
  • Salt and black pepper, to taste
  • 3 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 teaspoon (2g) Old Bay seasoning (optional)
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (30g) granulated sugar (for caramelizing)

Instructions:

  1. Preheat the oven to 325°F (165°C).
  2. In a sauté pan, melt the butter over medium heat. Add shallots and garlic; cook until soft and fragrant (about 3 minutes).
  3. Add crab meat and cayenne while seasoning with salt and pepper. Mix well; set aside to cool.
  4. In a mixing bowl, whisk together eggs, heavy cream, Old Bay seasoning, and lemon juice until smooth.
  5. Gently fold the crab mixture into the custard until evenly distributed.
  6. Pour the crab custard mixture evenly into ramekins, filling them about three-quarters full.
  7. Place ramekins in a baking dish; carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
  8. Bake in the preheated oven for 20-25 minutes or until the custard is set but still slightly jiggly in the center.
  9. Remove from the oven and allow to cool for 10 minutes, then refrigerate for at least 30 minutes.
  10. Just before serving, sprinkle a thin layer of sugar on top of each custard and use a blow torch to caramelize until golden brown (or place under a broiler for 1-2 minutes, watching carefully).
  11. Allow to cool briefly before serving.