Crab Surimi Flans

Crab Surimi Flans are the ultimate make-ahead seafood treat, combining the sweetness of crab with delicate custard in a sophisticated yet fool-proof dish. Whether you serve these individual flans for brunch, as an appetizer, or for a light dinner, they never fail to impress.

Why You’ll Love These Crab Surimi Flans

• Luxuriously creamy interior with a lightly puffed, golden top.
• No special equipment needed – basic ramekins and a water bath guarantee restaurant-quality texture.
• Flexible recipe: swap cheeses, add Dijon, or scale up for crowds without sacrificing flavor.

Ingredients:

• 3 large eggs
• 150 ml heavy cream
• 100 ml whole milk
• 120 g canned crab meat, drained and flaked
• 6 surimi sticks (about 90 g), finely diced
• 50 g grated Gruyère or Emmental cheese (Flavor twist: replace with Parmesan for a sharper note or whisk 1 tsp Dijon mustard into the custard)
• 1 small shallot, minced
• 1 Tbsp chopped fresh parsley or chives
• 1 pinch cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Butter, for greasing the ramekins
• Optional garnish: extra herbs, squeeze of lemon juice, or spoonful of tomato coulis

Instructions:

1. Prep the oven & ramekins: Pre-heat the oven to 180 °C / 350 °F. Lightly butter six 150 ml ramekins (or a non-stick muffin tray) to prevent sticking.
2. Whisk the custard base: In a medium bowl, crack in the eggs and whisk until frothy, about 30 seconds. Pour in the heavy cream and whole milk, whisking again until fully combined. Season with a big pinch of salt, several grinds of black pepper, and the optional cayenne. Set aside.
3. Combine the seafood filling: In a separate bowl, gently toss the flaked crab meat, diced surimi, grated cheese, minced shallot, and chopped herbs until evenly distributed. Avoid over-mixing so the crab retains texture.
4. Fill the ramekins: Spoon the seafood mixture evenly into the greased ramekins, filling each about halfway. Tap lightly on the counter to level.
5. Add the custard: Carefully pour the egg-cream mixture over the seafood, leaving about 5 mm (¼ inch) of headspace to allow the Crab Surimi Flans to rise without overflowing.
6. Create a bain-marie: Place the filled ramekins in a deep roasting pan. Pour in hot water until it reaches halfway up the sides of the ramekins. This gentle, moist heat yields a creamy, crack-free custard.
7. Bake: Transfer the pan to the middle oven rack. Bake for 20–25 minutes, or until the flans are puffed, lightly golden, and a thin knife inserted in the center comes out clean.
8. Cool briefly: Using tongs or oven mitts, lift the ramekins from the water bath. Let stand 5 minutes, allowing the custard to set completely.
9. Unmold or serve in ramekins: To unmold, run a small knife around the edge and invert onto plates. Alternatively, serve directly in the ramekins for a rustic presentation.
10. Garnish & enjoy: Finish with extra herbs, a drizzle of lemon juice, or a vibrant tomato coulis. Pair with mixed-green salad and crusty bread for a balanced meal.

FAQ

Q: Can I prepare Crab Surimi Flans in advance?
A: Absolutely. Make the custard and seafood filling up to 12 hours ahead, store them separately in the fridge, then assemble and bake just before serving. Fully baked, cooled flans also keep in an airtight container for 2 days; reheat at 150 °C / 300 °F for 8–10 minutes.

Q: What if I don’t have ramekins?
A: A non-stick muffin tin works beautifully. Grease each cup thoroughly, follow the same water-bath method, and start checking for doneness at the 18-minute mark because smaller cavities cook faster.

Q: Can I substitute the crab meat?
A: Yes. Cooked shrimp, finely diced salmon, or even sautéed mushrooms provide delicious alternatives. Keep total filling weight around 210 g (about 7 oz) for best custard-to-filling balance.

Conclusion

Light, elegant, and bursting with seafood flavor, these Crab Surimi Flans deserve a spot in your regular rotation. Explore more culinary inspiration below:

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You can also learn more about Flavor twist: Replace Gruyère with Parmesan for a sharper note or add a teaspoon of Dijon mustard to the custard for extra depth. here:
Flavor twist: Replace Gruyère with Parmesan for a sharper note or add a teaspoon of Dijon mustard to the custard for extra depth. on www.healthline.com.