A Dish From Dean – Crab Crème Brûlée
By ELEANOR MCGILLIE 9 December, 2018
‘A Dish From Dean’ this week is a Crab Crème Brûlée. This is a very seasonal dish which chef Dean Coppard loves to put on menus in the run up to Christmas.
This recipe is another one of Dean Coppard’s favourites. It is a dish which has been developed over the years to become a regular feature on his Christmas menus and is very seasonal as crab is at its prime at the moment. It is a lovely dish and it’s a different way of serving crab.
A savory Brûlée is something which can really showcase cooking skills and will be a hit at any dinner party.
It also can be prepared ahead of time so you won’t find yourself stuck in the kitchen.
For the Crab Brûlée:
250g of crab claw meat
2 whole eggs
400 ml of whipping cream
Pinch of nutmeg
4 sprigs of lemon thyme
100g of grated gran padano (parmesan)
Place the eggs in a clean metal bowl, whisk until the eggs thicken, add the cream and the nut meg and continue whisking. Add the lemon thyme sprigs and the crab at the very end and mix gently and set into the fridge for and hour.
After an hour, remove from the fridge take the thyme sprigs out of mix and ladel the into ramekins. Place the ramekins into a bainmarie with 1cm of hot water and cover with tin foil and place in a pre-heated oven at 130c for 45mins. Once cooked the Brûlée should be firm but still a little wobbly remove from the bain and rest until cool.
Serve with thinly sliced Ciabatta toasted to make a crisp bread cracker and a tomato chutney.
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