Crab Brulee (makes 6 ramekins)

 

crab brulee

I first made non-dairy crème brûlée using strictly coconut milk instead of my normal heavy cream so that my mother can eat it as she is moderately lactose intolerant. The final result turned out creamy; much better and tastier than I had imagined. The term "crab brulee" coined by our friend, Mark Broomer. Thank you, Mark!

I used 1 Tahitian vanilla pod. You may use 1/2 teaspoon of vanilla extract if you prefer this over the beans.

crab brulee

Crab Brulee (makes 6 ramekins)

Ingredients:

Roe from 8-10 adult female live green crabs
8 large egg yolks
3 Tbsp white sugar (or according to your taste), plus 1 tsp white sugar
14 oz (400 mL) of coconut milk
1 vanilla pod
Boiling water (for bath)
Turbinado sugar (raw sugar), about 1/4 to 1/2 tsp per ramekin (or according to your taste and health)
Fresh berries to garnish if interested

Method:

Wash the female green crabs and drain. Remove the roe (eggs) and set aside. Rinse the roe and strain. Remove and discard any dark pieces or any non-roe bits. Add 1 teaspoon of sugar to the roe. Keep refrigerated until ready to use.

Boil water (this will be for the water bath), preheat the oven to 350 degrees F.

In a medium size metal or glass bowl, whisk yolks and 3 tablespoons of white sugar together and set aside.

Shake the coconut milk can, open and pour it in a small pot. Split the vanilla pod lengthwise and scrape all the vanilla bean caviar (using the tip of a knife) and add these tiny beans and pod to the pot. Cook over medium high heat. Once the liquid starts to boil turn heat down to a simmer, stir occasionally for about 5 minutes.

Temper the cream and vanilla mixture initially a little at a time (about one ladle at a time) to the bowl with the yolks and sugar, while constantly whisking the contents.

Place 6 ramekins in a casserole dish. Divide each ramekin with the liquid (mixture). Divide the crab roe in each ramekin. Place the casserole dish with the filled ramekins inside the oven. Pour the hot bath water into the casserole dish about 1/3 up to the ramekins. Take care not to burn yourself or pour any water inside the ramekins.

Bake for about 40 minutes, remove the casserole dish and let them cool. Once done the top will resemble a custard instead of liquid.

When ready to eat, sprinkle the turbinado sugar on top of each ramekin and blow torch the top to caramelize the sugar. You may put the ramekins in the oven to broil (for a minute or two) and this will help caramelize the sugar. Keep a close eye on the ramekins while they are in the oven as the high heat will easily burn the sugar instead of caramelize it.

For any that you cannot eat right away you may wrap each ramekin in plastic and refrigerate.

Oyster and Crab Shooter

Are you are fan of oyster shooters? If you are then perhaps you may be interested in adding a little green crab meat for something a bit more special. I am not a fan of shooters since the vodka is way too powerful for me. One lick of this potent liquor and I am buzzing! For this recipe I use about a tablespoon of Absolut vodka. However, you may use whichever brand you prefer. It is best if you can purchase fresh oysters and shuck them yourself. This way you can ensure their freshness. Layer in the ingredients however you prefer but this is how I make mine. Cheers and eat more green crabs!

oyster and crab shooter

Oyster and Crab Shooter

Ingredients:

About 1 tsp cocktail sauce (commercial or home-made)
1 whole raw oyster and its juice, freshly shucked
A dash of Sriracha sauce
About 1/2 Tbsp cooked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
A few drops of lime juice
About 1 Tbsp of vodka

Method:

Add 1/2 tsp of cocktail sauce in the glass. Layer with an oyster and its juice then the rest of the cocktail sauce and Sriracha sauce. Next add in the crab meat, a drizzle of lime juice and then vodka. Cheers!

Addendum:
Here is another way to make the shooters. My husband prefers this natural style. Shuck the oysters (avoid spilling the oyster liquid), add a dollop of cocktail sauce, a few drops of hot sauce, some cooked crab meat, a few squirts of lime juice and a generous drizzle of vodka over each oyster. Enjoy!

oyster shooters