Follow these step-by-step directions to create a creamy, savory Crab Brulee Recipe with a perfectly caramelized topping.

1. Prepare the Crab Mixture

1. If using fresh crab, check for shell pieces and drain excess moisture.
2. In a small pan, sauté shallots and garlic over low heat until soft and fragrant. Let cool.
3. In a bowl, combine the crab meat, sautéed shallots, garlic, salt, pepper, nutmeg, and lemon juice. Mix gently to avoid breaking up the crab.

2. Make the Custard Base

1. In a separate bowl, whisk the egg yolks until smooth.
2. In a saucepan, heat the heavy cream and milk over medium-low heat until warm (do not boil).
3. Slowly add a ladle of the warm cream to the egg yolks, whisking constantly to temper the eggs.
4. Gradually whisk the tempered yolk mixture back into the saucepan. Stir until smooth.
5. Strain the custard through a fine-mesh sieve for a silky texture.

3. Assemble and Bake

1. Preheat the oven to 300°F (150°C).
2. Divide the crab mixture evenly into ramekins.
3. Carefully pour the custard over the crab, filling each ramekin nearly to the top.
4. Place the ramekins in a baking dish and add hot water around them until it reaches halfway up the sides (this ensures even cooking).
5. Bake for 30-35 minutes, or until the custard is just set but slightly jiggly in the center.
6. Remove from the oven and let cool for 10 minutes.

4. Caramelize the Topping

1. Sprinkle grated Parmesan cheese (or panko breadcrumbs) evenly over each ramekin.
2. Use a kitchen torch to caramelize the top until golden and crispy. (Alternatively, broil for 1-2 minutes, watching closely to prevent burning.)

5. Garnish and Serve

1. Sprinkle with chopped chives, parsley, or a pinch of sea salt flakes.
2. Serve warm with toasted crostini or crackers.