Ingredients:

  • 1 lb colossal lump crab meat
  • 1/2 cup light cream
  • 1/4 cup plain Greek yogurt
  • 3 large egg yolks
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 tbsp superfine caster sugar
  • 1 tbsp fresh chives, finely minced
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 325°F (160°C). Grease the inside of your ramekins with melted butter.
  2. In a medium bowl, whisk together the egg yolks, light cream, Greek yogurt, lemon juice, zest, Old Bay, salt, and white pepper until the mixture is completely smooth and pale yellow.
  3. Gently fold in the lump crab meat using a spatula to keep the chunks intact.
  4. Place the filled ramekins into a deep baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
  5. Slide the pan into the oven and bake for 30–35 minutes until the edges are set, but the center still has a slight jiggle.
  6. Remove the ramekins from the water bath and let them cool for 10 minutes.
  7. Sprinkle a thin, even layer of superfine sugar across the top. Use a kitchen torch to caramelize the sugar until it forms a mahogany-colored crust.
  8. Garnish with finely minced fresh chives before serving.