Ingredients:

  • 8 oz lump crab meat, checked for shells
  • 1 tsp lemon juice
  • 1 tbsp fresh chives, minced
  • 2 cups heavy cream (minimum 36% milkfat)
  • 5 large egg yolks, room temperature
  • 1 small shallot, minced (approx. 2 tbsp)
  • 1/4 tsp ground white pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp granulated sugar
  • 1/4 tsp smoked sea salt

Instructions:

  1. Infuse the cream. Combine heavy cream, minced shallots, white pepper, and nutmeg in a small saucepan over medium heat. Bring it to a bare simmer — look for small bubbles around the edges — then pull it off the heat.
  2. Steep and strain. Let the cream sit for 5 minutes to soak up those shallot oils. Strain it through a fine mesh sieve into a bowl, tossing the leftover shallot bits. Note: This ensures your custard is perfectly smooth.
  3. Whisk the yolks. In a medium bowl, whisk your 5 egg yolks with the kosher salt until they look pale and slightly thickened. You'll see the color change from bright orange to a soft yellow.
  4. Temper the mixture. Very slowly drizzle the warm cream into the yolks, whisking the whole time. If you go too fast, you'll end up with scrambled eggs.
  5. Add the seafood. Fold in the lump crab meat, lemon juice, and minced chives using a spatula. Work gently to keep the crab chunks from breaking apart.
  6. Prepare the bath. Preheat your oven to 300°F (150°C). Place your ramekins in a roasting pan and divide the mixture evenly among them.
  7. Add water and bake. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake for 20 to 25 minutes until the edges are set but the centers still jiggle slightly when shaken.
  8. Chill and torch. Remove the ramekins and let them cool. Just before serving, sprinkle an even layer of granulated sugar and a pinch of smoked sea salt over each one.
  9. Caramelize the top. Use your kitchen torch to melt the sugar. Wait for the sugar to turn a deep amber and start bubbling violently. Let it sit for 2 minutes to harden before serving. Crab Imperial Recipe: The Ultimate Chesapeake Classic — Master the authentic Crab Imperial recipe for a show-stopping seafood entree....Shrimp and Crab Ravioli Recipe with Lemon-Dill Brown Butter Sauce — Shrimp and Crab Ravioli is elevated with a luxurious, homemade seafood fillin...Boiling Crab Sauce: The Ultimate Buttery Coastal Crush Copycat — Discover the best Boiling Crab Sauce recipeour Homemade Coastal Crush is a bu... $img_2$