Begin by preheating your oven to 350°F (175°C). A hot oven is key for baking the brulee to perfection.

Gently fold your fresh crab meat into a large mixing bowl. If you’re using lump crab, make sure to pick through it for any bits of shell. Set aside while you prepare the creamy base.

In a saucepan, combine heavy cream, whole milk, unsalted butter, Dijon mustard, salt, and black pepper. Heat over medium heat, stirring frequently, until the butter melts and the mixture is warm but not boiling. The goal here is to create a smooth, rich mixture that will blend beautifully with the crab.

In a separate bowl, whisk together egg yolks and fresh lemon juice. Slowly add the warm cream mixture to the eggs, a little at a time, while whisking continuously. This process is called "tempering" and it prevents the eggs from scrambling. Once the egg mixture is fully combined with the cream, pour it back into the saucepan and stir gently.

Pour your egg and cream mixture into the bowl with the crab meat, stirring gently to combine. The crab will absorb the flavors of the creamy mixture, creating a velvety texture that’s pure indulgence.

Carefully pour the crab mixture into individual ramekins (about 3/4 full). Arrange the ramekins in a baking dish, making sure they don’t touch each other. Now, pour hot water into the baking dish around the ramekins, creating a water bath that will cook the brulees evenly.

Place the dish in the preheated oven and bake for approximately 25-30 minutes. You’ll know they’re done when the centers are slightly jiggly but set. This gentle baking method helps achieve that smooth, custard-like texture.

Remove the ramekins from the water bath and let them cool at room temperature for about 15 minutes. Then, place them in the fridge for at least 2 hours to fully set. This step ensures that your Crab Brulee achieves that perfect texture and flavor.

Right before serving, sprinkle a thin layer of brown sugar on top of each brulee. If you have a kitchen torch, use it to carefully caramelize the sugar until it’s golden and crispy. If not, you can place the ramekins under a broiler for a minute or two—just be sure to keep an eye on them to avoid burning.

Garnish with a sprinkle of fresh herbs like parsley or chives for a burst of color and freshness. Serve immediately and prepare for your guests to be amazed by the rich, savory flavors of this delightful Crab Brulee!