Creme brulee of crab meat

[trionam]

I had this as a starter at a hotel over the week end anybody no how to make it, it was really creamy and I think there may have been some cheese possibly parmesan I would love to know if anybody has had this and knows how to put it together one of the best things I have ever tasted.

[amarillis]

Not sure if this is exactly the same, but it is quite creamy:

Crab Pot de Creme

1 quart cream
1 whole cooked dungenous crab
8 whole eggs
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 teaspoon fish sauce (Nam Plau)
2 tablespoons soy sauce
2 tablespoons chopped Thai basil
2 teaspoons salt

Topping
1 shallot minced
1 tablespoon butter
Fresh Chives

Clean the meat from the crab, reserving both meat and shell, discarding the "guts".  Simmer cream an crab shells together along with the garlic and ginger until the cream is reduced to 3 1/3 cups.   Strain and cool the cream.  Add in a touch of fresh cream if necessary to keep the volume at 3 1/2 cups.  Mix in the eggs, fish sauce, soy sauce, basil and salt.

Gently ladle the mixture into shallow creme brulee dishes and bake in a water bath at 300 degrees until set.  Do not over bake.   The mixture should seem slightly "giggly" in the center.  Remove from the water bath and serve warm or chilled.   

[gerkin]

Sounds delicious - I am sure other sea food could also be used instead of crab

[Gef]

Sorry amarillis but what do you mean by "bake in a water bath at 300 degrees"? Water boils at 100C / 212F.