Crab & Wild Rice Creme Brulee

If you love a textured brulee and the taste of the sea, this savory brulee is for you. This one is filling and rich, so reducing the servings to larger portions isn't recommended. Paired with a wild greens salad on the side, this entree makes a gorgeous date-night meal. The crab offers a delicate finish complimenting the bite of the wild rice. Served at room temperature enhances the flavors. So please enjoy our latest culinary masterpiece into the savory.

*Please read all instructions before attempting recipe.

Pre-heat oven 325°F. Place oven rack in center. 55 min bake time. Recipe yields 6 servings from traditional 4.5 oz ramekins.

- 2 green onions
- 1/2 C cooked wild rice (follow instructions on box - most recipes simmer for an hour, depending on the type of grain. We used paddy grown). Cook until tender with an al dente bite. Broth is recommended for the liquid when cooking for added flavor.
- 1 T salted butter
- 10 oz canned lump crab meat
- 2 large eggs
- 2 large egg yolks
- 3/4 C heavy cream
- 3/4 C half & half
- 3/4 C shredded gruyere cheese
- 6 T shredded parmesan cheese
- 1 tsp salt
- 1/4 tsp black pepper
- Casserole dish


1. In small frying pan over medium-high heat add butter, saute whites only of green onion and crab meat for 2 min. Remove from heat and set aside.

2. In a medium bowl, whisk eggs and yolks together until pale in color. Whisk in the creams, gruyere cheese, crab with onions & butter then salt and pepper.

3. Place ramekins into casserole dish. Poor egg/crab mixture into ramekins evenly. Fill casserole dish halfway with warm water. Bake for 55 min. If oven bakes hot, 50 min. Add 1 T of shredded parmesan on surface of each brulee then broil for an additional 5 min, until golden.

4. Remove from and lift dishes from water. Serve warm or room temperature.