Crab Brulee is a sophisticated yet surprisingly simple dish that combines the rich flavors of fresh crab meat with the creamy, velvety texture of a classic custard. Topped with a delicate layer of caramelized sugar, this dish offers a perfect contrast between the savory seafood filling and the crisp, slightly sweet crust.
Originally inspired by the traditional French crème brûlée, this innovative seafood variation takes the same cooking principles and applies them to a savory dish, creating an appetizer that is both elegant and unexpected. The combination of delicate crab, luxurious cream, and aromatic seasonings makes it a standout choice for those looking to impress guests with a fine dining experience at home.
This recipe is ideal for special occasions, whether you are hosting a dinner party, preparing a romantic meal, or simply elevating your seafood repertoire. With the right ingredients and techniques, you can achieve a perfectly balanced crab brulee that highlights the natural sweetness of crab while maintaining a smooth and creamy texture.
In this guide, we will walk you through everything you need to know to create the perfect crab brulee at home. From selecting the best crab meat to mastering the caramelized topping, you’ll learn essential tips and techniques to ensure your dish turns out flawlessly every time.
What is Crab Brulee? A Gourmet Seafood Delight
Crab Brulee is a refined dish that takes inspiration from the classic French crème brûlée but replaces the traditionally sweet custard with a rich, savory seafood filling. This dish blends succulent crab meat, cream, eggs, and aromatic seasonings to create a smooth and flavorful custard. The signature caramelized sugar crust on top provides a delicate crunch that contrasts beautifully with the creamy base, adding an element of depth and surprise to the dish.
This seafood delicacy has become a favorite in fine dining establishments, where chefs experiment with traditional cooking techniques to create bold and innovative flavor profiles. While it may sound complex, making crab brulee at home is surprisingly straightforward with the right techniques and high-quality ingredients.
The Origin of Savory Brulee Dishes
The idea of combining a crispy caramelized topping with a smooth custard base originates from French cuisine, specifically the beloved crème brûlée. Traditionally, this dessert features a luscious vanilla-infused custard topped with a hardened layer of caramelized sugar. Over time, chefs began experimenting with savory adaptations of this concept, leading to the development of dishes like foie gras brûlée, cheese brûlée, and eventually, seafood brûlée.
The introduction of savory brûlée dishes was a natural evolution in gourmet cooking, where contrasts in texture and taste play a significant role in enhancing the dining experience. The use of crab in this dish complements the custard base exceptionally well, as its natural sweetness and briny notes create a harmonious balance of flavors.
Crab brulee has now become a staple in fine dining cuisine, particularly in coastal regions where fresh seafood is abundant. Many high-end restaurants incorporate variations of this dish, pairing it with unique elements such as truffle oil, seaweed crisps, or citrus zest to elevate its flavor profile even further.
Why This Crab Brulee Recipe Stands Out
This crab brulee recipe is special because it delivers the perfect balance of flavors and textures. It is creamy yet light, rich but not overpowering, and features a contrast between savory and slightly sweet elements. The addition of a caramelized crust adds a delicate crunch, making it a unique and satisfying dish.
What makes this recipe particularly appealing is that it allows you to achieve restaurant-quality results at home. While the concept may seem sophisticated, the actual preparation is straightforward and approachable, requiring just a few essential ingredients and a bit of technique.
Unlike traditional seafood appetizers, which often lean heavily on butter or fried elements, crab brulee offers a refined, elegant alternative that is both indulgent and light. It’s a show-stopping dish that will leave a lasting impression on anyone who tries it.
Best Occasions to Serve Crab Brulee
Crab brulee is a versatile dish that can be served on various occasions, from formal gatherings to intimate dinners.
Dinner Parties & Entertaining Guests
This dish is an instant conversation starter, as it’s not a typical appetizer most people expect. Serving crab brulee at a dinner party will impress guests and set the tone for an elegant, thoughtfully curated meal. The balance of flavors and textures makes it an ideal first course that pairs well with a variety of main dishes.
Holidays & Festive Occasions
Crab brulee is perfect for holiday menus, particularly during Thanksgiving, Christmas, or New Year’s Eve celebrations. Its rich and indulgent nature makes it a great choice for festive feasts, especially when paired with champagne or white wine.
Romantic Dinners & Special Date Nights
For those looking to create a memorable dining experience at home, crab brulee is an excellent choice. The creamy, luxurious texture combined with the delicate sweetness of the caramelized topping makes it a romantic, sophisticated dish to serve for an intimate dinner.
Overall, crab brulee is a standout dish that fits beautifully into gourmet menus, celebratory meals, and upscale home dining. Its elegant presentation and unique flavor profile make it a must-try for seafood lovers and culinary enthusiasts alike.
Ingredients You’ll Need for the Perfect Crab Brulee Recipe
The key to achieving a rich, creamy, and flavorful crab brulee lies in selecting high-quality ingredients. From the type of crab meat you use to the essential components of the custard base and the signature caramelized topping, each ingredient plays a crucial role in creating a perfectly balanced dish.
Choosing the Best Crab Meat
Crab is the star ingredient of this dish, and using the right type of crab meat can significantly impact the final texture and taste. While you may be tempted to use any crab meat available, understanding the differences between fresh and canned crab, as well as lump versus claw meat, will help you make the best choice.
Fresh vs. Canned Crab Meat – What Works Best?
- Fresh Crab Meat: If you have access to fresh Dungeness, blue crab, or king crab, this will provide the best flavor and texture. Fresh crab has a delicate sweetness and a firm, flaky consistency that works beautifully in a savory custard.
- Canned or Pasteurized Crab Meat: While convenient, canned crab often lacks the same depth of flavor and can be too soft or watery for this dish. If using canned crab, opt for high-quality, refrigerated pasteurized crab meat rather than shelf-stable versions.
- Frozen Crab Meat: If fresh crab isn’t available, frozen crab meat (properly thawed) can be a decent substitute. However, always drain excess moisture to prevent a watery custard.
Lump Crab vs. Claw Meat for the Best Texture
- Lump Crab Meat: This is the preferred choice for crab brulee because of its delicate, flaky texture and sweet, mild flavor. It blends well into the custard without overwhelming the dish.
- Claw Meat: While claw meat has a stronger, brinier flavor, it tends to be firmer and darker in color. It can be used if you prefer a bolder seafood taste, but lump crab is typically the better option for a smooth, refined texture.
Essential Ingredients for a Creamy Brulee Base
The custard base is what gives crab brulee its signature smooth, velvety consistency. The right combination of dairy, eggs, and seasonings ensures a creamy texture with a depth of flavor that complements the delicate sweetness of the crab.
Heavy Cream, Egg Yolks, and Parmesan Cheese for Richness
- Heavy Cream: This is the foundation of the custard, providing a rich, silky texture that blends seamlessly with the crab meat. Avoid using milk or half-and-half, as they lack the necessary fat content for a smooth, creamy finish.
- Egg Yolks: These act as the binding agent, giving the custard its luxurious, thick consistency. The yolks also contribute a subtle richness that enhances the seafood flavors.
- Parmesan Cheese: A small amount of finely grated parmesan adds a savory umami depth to the custard. Be sure to use high-quality parmesan, as pre-shredded versions may not melt as smoothly.
White Wine, Shallots, and Garlic Butter for Added Depth of Flavor
- White Wine: A splash of dry white wine (such as Sauvignon Blanc or Chardonnay) adds brightness and acidity, balancing out the richness of the cream and eggs.
- Shallots: Finely minced shallots provide a mild, sweet onion flavor that enhances the overall depth of the dish.
- Garlic Butter: Sautéing the shallots in garlic-infused butter before adding them to the custard gives the brulee a subtle aromatic complexity.
Other optional flavor enhancers includ
Topping & Garnishing for the Perfect Crunch
A signature element of any brulee is the crisp, caramelized sugar crust that adds a textural contrast to the creamy interior. In a savory brulee like this, the topping should be subtly sweet while still complementing the seafood flavors.
Caramelized Sugar Crust with a Blowtorch or Broiler
- Blowtorch Method: Using a culinary torch is the preferred technique for achieving an even, golden caramelized top. Simply sprinkle a thin layer of sugar over the custard and torch it until it forms a crispy, glass-like crust.
- Broiler Method: If you don’t have a blowtorch, placing the ramekins under a hot broiler for a few minutes can achieve a similar effect. However, watch carefully to prevent burning.
Optional Toppings: Chives, Truffle Oil, or Sea Salt Flakes
- Chopped Chives: Adds a fresh, mild onion flavor and a pop of color.
- Truffle Oil: A few drops of white truffle oil enhance the umami notes and elevate the dish to a restaurant-quality level.
- Sea Salt Flakes: A light sprinkle of Maldon sea salt or fleur de sel adds a delicate crunch and enhances the sweetness of the caramelized topping.
Other potential garnishes include microgreens, citrus zest, or a touch of caviar for an extra luxurious presentation.
With these carefully selected ingredients, your crab brulee will have the perfect balance of richness, depth of flavor, and textural contrast, making it a truly gourmet experience.
Step-by-Step Guide: How to Make Crab Brulee at Home
Making crab brulee at home may seem like a complex, restaurant-level endeavor, but with the right techniques, it is completely achievable. This step-by-step guide will walk you through the essential processes, from preparing the crab mixture to perfecting the caramelized crust, ensuring a smooth, creamy, and flavorful result.
Preparing the Crab Mixture
The first step in making crab brulee is to create a well-balanced custard base infused with the delicate sweetness of crab and rich, savory seasonings. Properly mixing these ingredients ensures a smooth, velvety texture while enhancing the natural flavors of the seafood.
How to Mix Crab Meat, Cream, and Seasonings Properly
- Pick Through the Crab Meat:
- Whether using fresh lump crab or high-quality pasteurized crab meat, always inspect it for shell fragments. Even small pieces can create an unpleasant texture in the custard.
- Gently flake the crab with a fork, being careful not to break up the larger chunks, which add texture to the brulee.
- Whisk the Cream and Egg Yolks Together:
- In a mixing bowl, whisk together heavy cream and egg yolks until smooth. The ratio should be around 4 egg yolks per 1 cup of heavy cream for the perfect balance between richness and silkiness.
- Avoid over-whisking, as too much air can cause bubbles, leading to an uneven custard.
- Infuse Flavor with Aromatics:
- Sauté minced shallots and garlic butter in a small pan until softened. Allow them to cool before adding them to the custard mixture to prevent scrambling the eggs.
- Stir in a splash of white wine, grated parmesan, and a pinch of sea salt and cayenne pepper for depth of flavor.
- Incorporate the Crab Meat Gently:
- Fold the flaked crab meat into the custard mixture with a rubber spatula to avoid breaking it up too much.
- The goal is to evenly distribute the crab without losing the delicate texture.
At this stage, the mixture should be smooth, creamy, and well-seasoned, ready for baking.
Cooking & Baking Techniques
The key to a perfectly set, creamy brulee is gentle, even cooking. A water bath (bain-marie) is essential for achieving the proper consistency while preventing curdling or cracking.
Using a Water Bath for Even Cooking
- Preheat Your Oven to 325°F (163°C):
- A moderate temperature ensures the custard sets without overcooking.
- Prepare the Ramekins:
- Divide the crab custard mixture evenly into small ramekins, filling them about ¾ full.
- Set Up the Water Bath (Bain-Marie):
- Place the ramekins in a deep baking dish.
- Pour hot water into the dish, filling it halfway up the sides of the ramekins. This creates gentle, indirect heat, preventing the eggs from scrambling and ensuring a smooth, creamy custard.
- How Long to Bake at the Right Temperature
- Bake for 25-30 minutes, or until the custard is just set but slightly jiggly in the center.
- Avoid overbaking, as the custard will continue to firm up as it cools.
Once baked, remove the ramekins from the water bath and let them cool slightly before adding the caramelized topping.
Achieving the Perfect Caramelized Crust
The defining feature of any brulee is its crispy, caramelized sugar topping. Achieving the right crunch without burning the sugar is crucial for the dish’s overall success.
Blowtorch vs. Broiler Method for the Top Layer
- Sprinkle an Even Layer of Sugar
- Use a fine, even layer of granulated or turbinado sugar on top of the cooled custard.
- The sugar should completely cover the surface for even caramelization.
- Using a Blowtorch (Preferred Method)
- Hold a culinary torch about 2 inches away from the sugar.
- Move in circular motions to evenly melt the sugar until it turns golden brown and glassy.
- Allow it to harden for 1-2 minutes before serving.
- Using the Broiler Method
- If a torch isn’t available, place the ramekins under a preheated broiler for 1-2 minutes.
- Watch closely to prevent burning—rotate the ramekins if necessary to ensure even caramelization.
A well-executed sugar crust should be thin, crispy, and slightly golden, offering a satisfying crunch when cracked with a spoon.
Pro Tips for a Restaurant-Quality Finish
To elevate your crab brulee to a fine dining level, a few extra steps can make all the difference.
Letting the Brulee Set Properly Before Serving
- After caramelizing the sugar, let the brulee rest for at least 5 minutes to allow the topping to harden.
- Serving it immediately after torching may cause the crust to melt into the custard, diminishing the texture contrast.
Pairing Suggestions with White Wine or Seafood Platters
A well-paired drink and side can enhance the flavors of the crab brulee:
- White Wine Pairings
- Sauvignon Blanc: Bright acidity cuts through the richness.
- Chardonnay (lightly oaked): Complements the creaminess.
- Champagne or Sparkling Wine: The bubbles refresh the palate.
- Seafood Accompaniments
- Serve alongside crusty French bread or buttery crostini for added texture.
- Pair with a light arugula salad with citrus vinaigrette to balance the richness.
- Garnish with chives, truffle oil, or microgreens for an elegant presentation.
By following these steps and techniques, you can create a flawless crab brulee that is as impressive in taste as it is in presentation.
Common Mistakes to Avoid When Making Crab Brulee
Even though crab brulee is a gourmet dish, it is surprisingly simple to make if you follow the right techniques. However, certain common mistakes can result in a grainy, watery, or overly fishy custard that doesn’t have the smooth, creamy consistency and delicate balance of flavors that make this dish special. Below are the top mistakes to avoid and how to ensure your crab brulee turns out perfect every time.
Overcooking or Undercooking the Custard
The custard is the heart of the dish, and its texture should be smooth, creamy, and slightly jiggly in the center. Overcooking or undercooking can lead to a grainy, rubbery, or runny texture that ruins the luxurious feel of the dish.
How to Check for the Perfect Creamy Consistency
- Use a Low & Even Cooking Temperature
- Always bake at 325°F (163°C) to avoid overcooking. A higher temperature can cause the eggs to scramble, resulting in a curdled or gritty texture.
- The Water Bath is Essential
- Never skip the bain-marie (water bath). This technique ensures gentle, even cooking and prevents the edges from overcooking while the center remains underdone.
- The Jiggle Test
- The custard is done when the edges are set, but the center has a slight jiggle (similar to Jell-O).
- If the center is completely firm, it’s overcooked, and the texture will be rubbery instead of silky.
- If the center is too liquid, it needs a few more minutes in the oven.
- Let it Rest Before Serving
- The custard will continue to set as it cools, so avoid cutting into it immediately after baking. Allow it to rest for at least 15-20 minutes before adding the caramelized topping.
Using the Wrong Crab Meat
The quality of the crab meat directly impacts the flavor and texture of the dish. Using the wrong type of crab can lead to an overly fishy, watery, or stringy custard that lacks the delicate sweetness that makes crab brulee exceptional.
Why Fresh Lump Crab Works Best & What to Avoid
- Best Choice: Fresh Lump Crab Meat
- Fresh lump crab meat (from blue crab, Dungeness, or king crab) has a naturally sweet, delicate flavor that blends beautifully into the custard.
- It provides a smooth, flaky texture that enhances the dish’s luxurious feel.
- Avoid: Canned or Imitation Crab Meat
- Canned Crab Meat: While convenient, it often has a stronger, briny taste and a soft, mushy texture that can make the custard watery. If you must use canned crab, drain it thoroughly and choose high-quality pasteurized crab meat.
- Imitation Crab (Surimi): This is not real crab and contains artificial flavoring, which can overpower the delicate balance of the dish. It is not recommended for this recipe.
- Drain Excess Moisture
- Even with fresh crab, excess moisture can make the custard watery. Always gently pat dry the crab meat before mixing it into the custard.
- Watch Out for Shell Fragments
- Always inspect and pick through the crab meat to remove any small bits of shell. Even a tiny fragment can ruin the silky-smooth texture of the brulee.
By using fresh, high-quality lump crab and avoiding excess moisture, you ensure that the brulee is rich, flavorful, and perfectly textured.
Not Achieving a Properly Caramelized Topping
One of the signature features of any brulee is the thin, crisp caramelized sugar crust. If the sugar is not properly caramelized, the texture contrast is lost, and the dish won’t have the same satisfying crack when you tap it with a spoon.
How to Evenly Torch the Sugar Layer Without Burning It
- Use the Right Sugar
- Turbinado or granulated sugar works best for brulee because it melts evenly and forms a delicate, glassy crust.
- Avoid powdered sugar, as it burns too quickly.
- Evenly Coat the Custard Surface
- Sprinkle a thin, even layer of sugar over the top of each ramekin.
- Tilt the ramekin slightly to distribute the sugar evenly without clumps.
- Blowtorch Method (Preferred for Precision)
- Hold a culinary blowtorch 2 inches away from the sugar.
- Move in small, circular motions to evenly melt the sugar without burning one spot too quickly.
- Stop when the sugar turns golden brown and forms a thin, crispy crust.
- Broiler Method (Alternative if No Torch is Available)
- Place the ramekins on a baking sheet and position them under a preheated broiler.
- Watch closely and rotate the ramekins as needed to prevent uneven caramelization.
- This method takes about 1-2 minutes, but it’s harder to control than a blowtorch.
- Let the Crust Set
- After caramelizing, allow the sugar to harden for 1-2 minutes before serving.
- Serving too soon may cause the crust to soften into the custard, losing its signature crunch.
By using the right sugar, torching evenly, and letting the crust set, you’ll achieve the perfect crackly topping that makes crab brulee so special.
Final Thoughts
By avoiding these common mistakes, you can elevate your crab brulee from an ordinary seafood dish to a restaurant-quality masterpiece.
- Bake with a water bath and check for the right jiggle to avoid overcooking or undercooking.
- Use fresh lump crab meat and drain excess moisture for the best texture.
- Torch the sugar evenly for a perfect crisp caramelized topping.
With these tips in mind, your homemade crab brulee will turn out silky, flavorful, and elegantly balanced, making it a true gourmet delight!
Look at this
Check out these recipes
Serving and Pairing Suggestions for Crab Brulee
Once your crab brulee is perfectly cooked and caramelized, serving it with the right side dishes and beverages can elevate the experience even further. The rich, creamy custard pairs beautifully with light, fresh accompaniments that balance the flavors without overpowering the dish. Additionally, knowing how to store and reheat leftovers properly ensures you can enjoy your crab brulee later without compromising its delicate texture.
Best Side Dishes to Serve with Crab Brulee
Because crab brulee is a rich and creamy dish, it pairs best with light, crisp, and refreshing side dishes that cleanse the palate and add a bit of texture contrast.
1. Crusty Bread & Crostini
- Why it works: The crunchy texture of toasted bread or crostini complements the silky smoothness of the crab custard.
- Best options:
- Sliced French baguette toasted with a light drizzle of olive oil.
- Garlic crostini for an added layer of flavor.
- Buttery brioche toasts for a slightly sweet contrast.
2. Arugula Salad with Citrus Vinaigrette
- Why it works: The peppery bite of arugula, combined with a light, tangy vinaigrette, helps cut through the richness of the brulee.
- How to prepare:
- Toss fresh arugula with lemon juice, olive oil, and a touch of honey.
- Add shaved parmesan or toasted almonds for extra texture.
- Consider incorporating sliced oranges or grapefruit for a citrusy brightness.
3. Roasted Asparagus with Lemon Zest
- Why it works: Asparagus has an earthy freshness that provides a nice contrast to the creamy brulee.
- How to prepare:
- Toss asparagus spears with olive oil, salt, and pepper.
- Roast at 400°F (200°C) for 10-12 minutes until tender.
- Finish with fresh lemon zest or a drizzle of balsamic glaze.
Pairing crab brulee with these light and flavorful sides ensures a well-balanced meal that doesn’t feel too heavy.
Wine and Beverage Pairings
The rich, buttery texture of crab brulee calls for wines and beverages that offer crisp acidity, bright citrus notes, or delicate bubbles to cleanse the palate.
1. White Wine Pairings
White wines with bright acidity and mineral undertones enhance the delicate sweetness of the crab while balancing the creaminess of the dish.
- Sauvignon Blanc – Crisp and refreshing with citrus and herbal notes.
- Chardonnay (Lightly Oaked or Unoaked) – Buttery yet balanced with a hint of vanilla.
- Viognier – Floral and aromatic with stone fruit notes, pairing well with the dish’s richness.
- Albariño – A Spanish white wine with saline minerality that complements seafood beautifully.
2. Champagne or Sparkling Wine
- Why it works: The bubbles and acidity help cleanse the palate after each creamy bite.
- Best options:
- Brut Champagne (dry and crisp)
- Prosecco (light and slightly fruity)
- Crémant (a French sparkling wine similar to Champagne)
3. Alternative Beverage Pairings
If wine isn’t your preference, consider these drinks:
- Citrus-Based Cocktails
- Lemon spritz – A refreshing mix of lemon juice, soda water, and a splash of gin or vodka.
- Grapefruit martini – A slightly bitter yet bright cocktail that enhances the seafood flavors.
- Herbal Iced Tea
- A light mint or chamomile tea served cold can cleanse the palate between bites.
Choosing the right beverage ensures that the crab brulee’s flavors remain balanced and refined throughout the meal.
Storing and Reheating Tips
If you have leftovers, properly storing and reheating crab brulee is essential to maintaining its delicate texture. Since this dish contains eggs and dairy, improper reheating can cause the custard to curdle or become watery.
How to Store Leftovers Properly
- Refrigeration:
- Let the brulee cool completely before storing.
- Cover each ramekin tightly with plastic wrap or place them in an airtight container.
- Store in the refrigerator for up to 2 days for the best quality.
- Freezing (Not Recommended):
- Freezing can alter the texture of the custard, making it grainy when reheated.
- However, if necessary, freeze before caramelizing the sugar and thaw in the fridge overnight before reheating.
Best Ways to Reheat Without Ruining the Texture
- Gentle Oven Reheating (Best Method)
- Preheat the oven to 300°F (150°C).
- Place the ramekins in a baking dish and add a small amount of warm water around them (similar to a bain-marie).
- Warm for 10-15 minutes until just heated through.
- Avoid the Microwave
- The high heat from a microwave can cause the custard to separate or become rubbery.
- Re-Caramelizing the Sugar
- If you stored the brulee before caramelizing, add a fresh layer of sugar and use a torch or broiler to create a crispy top before serving.
By storing and reheating crab brulee properly, you can preserve its creamy, luxurious texture and enjoy it just as much the second time around.
Final Thoughts
- Best Side Dishes – Serve with crusty bread, citrusy arugula salad, or roasted asparagus for contrast.
- Best Drink Pairings – Pair with Sauvignon Blanc, Champagne, or a citrus cocktail for balance.
- Storage & Reheating Tips – Store in the fridge for up to 2 days and reheat gently in the oven.
With these serving and pairing ideas, you can elevate your crab brulee experience, turning it into a truly restaurant-worthy gourmet dish at home!
Elevate Your Culinary Skills with Crab Brulee
Crab Brulee is a gourmet seafood dish that beautifully blends the richness of creamy custard with the delicate sweetness of fresh crab meat, all topped with a crisp, caramelized sugar crust. While it may sound like a complex fine-dining creation, this recipe is surprisingly achievable at home with the right techniques, ingredients, and attention to detail.
Key Takeaways for the Perfect Crab Brulee:
- Use high-quality crab meat – Fresh lump crab ensures the best texture and flavor.
- Master the custard base – A delicate balance of cream, egg yolks, and seasonings is key.
- Cook gently in a water bath – This prevents curdling and ensures a smooth, creamy texture.
- Achieve the perfect caramelized crust – Whether using a blowtorch or broiler, the goal is an even, golden-brown layer.
- Pair wisely – Light side dishes and crisp white wines elevate the dining experience.
Why Make Crab Brulee at Home?
By preparing this dish yourself, you get to experience the satisfaction of creating a luxurious restaurant-quality appetizer in your own kitchen. Not only does it impress guests at dinner parties or special occasions, but it also allows you to refine your culinary skills by mastering custard-based seafood dishes.
So, whether you’re looking to treat yourself, surprise a loved one, or host a gourmet dinner party, this Crab Brulee recipe is the ultimate showstopper. Follow these tips, avoid common mistakes, and you’ll be rewarded with a dish that is both elegant and unforgettable.
Now, it’s time to grab your ingredients, heat up the oven, and get ready to crack into the perfect seafood brulee!
for more dinner recipes, do not hesitate to check out our blog.
