Crab Creme Brulee

I was reading a magazine article the other day and it suggested “IF THE RECIPE SOUNDS TOO INVOLVED, DON ‘T DO IT”. Boy is that ever wrong. If  I think it could be a challenge, I always say to read it through first

If you don’t try to do something you have never done before, how will you learn? Everything new is a bit challenging the first time, but once under the belt, whooppee! you did it. Hence, the mantra “damn I can do this”.


  • 3/4 cup whipping cream
  • 1/4 cup milk
  • 2 large egg yolks
  • 1 tsp. flour
  • 1/2 cup Havarti cheese, diced
  • cayenne to taste
  • pinch of salt and pepper
  • 1 ripe avocado, diced
  • 2/3 cup well drained crabmeat
  • 1 tbsp. lemon juice
  • 1  1/2 tbsp. sugar


Preheat your broiler. In a saucepan heat the cream and milk until it starts to steam. Beat the egg yolks for a good 2 minutes and then beat in the flour.

Pour a little warm milk into the egg mixture to temper it and pour it all back into the saucepan. Cook until it becomes thick and coats the back of a spoon.

Add the cheese, and stir until it is all melted. Add the cayenne, salt and pepper and, again, stir into the mix.

In 4 buttered ramekins, divide the avocado and crabmeat equally and be sure to sprinkle the top of this with fresh lemon juice to prevent browning. Pour the cheese mixture on top and now sprinkle the sugar on top.

Place the ramekins on a cookie sheet and put under the broiler for about 4 – 4 1/2 minutes. Watch so it doesn’t burn.

You have just upped the ante big time. Different but yummy.  Makes a superb appetizer. This can be served warm or hot. Add a fresh dinner roll and, of course, the chilled glass of wine.

On with the rest of the dinner…….


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