Crab crème brûlée

• 6 Ramekins
• Hand blender
• Large saucepan
• Large bowl
• Large jug
• Baking sheet
• Deep roast tray
• Wire whisk
• Strainer

• 150g crab meat, picked
• 400ml single cream
• 2 large free-range egg yolk
• 1 large free-range egg
• ½ tbsp of pickled ginger, finely chopped
• 2 garlic clove, minced
• 2 tbsp of grated parmesan cheese
• Freshly ground black pepper
• Salt

For the sweet crisps

• 250g sweet potato, peeled
• 2 tbsp of rapeseed oil
• 1 tsp of sea salt

1. Preheat the oven to 180˚C/Gas mark 4. Lay baking sheets with baking paper.
2. Cut sweet potatoes into very thin slices and place them in a large bowl. Add rapeseed oil, sea salt and toss well. Transfer potatoes on the baking sheet and put in the oven for 15 minutes or until crispy. Remove from the oven and set aside till needed.
3. Reduce temperature in the oven to 150˚C/Gas mark 2.
4. Pour in the large jug cream and add eggs, garlic, pickled ginger, black pepper, salt and using hand blender blitz all ingredients. Check seasoning.
5. Add crab meat to the mixture and stir gently. Wrap with cling film and refrigerate for at least 30 minutes to infuse flavour.
6. Pour crab crème brûlée mixture into the ramekins. Place in a roasting tray and add water halfway up the ramekins. Bake for 40 minutes or until slightly wobbly consistency.
7. Remove from the oven and sprinkle each crème brûlée with grated parmesan cheese and melt the cheese using a kitchen torch. Place on the top of each crab crème brûlée sweet potato crisps and enjoy.

Categories:
Fish and Seafood Gluten-Free

Tags:
Crab Crab meat cream eggs Pickled ginger Sweet potato

Seasons:
Autumn Spring Sumer