Cook Your Crab:

In a large pot, bring 1 liter of water to a boil. Add your whole Dungeness crab and cook for about 20 minutes. Once done, remove from the pot and carefully separate the meat from the shell. Set the meat aside for later use.

Prepare the Custard Mixture:

In a saucepan over medium-low heat, combine heavy cream, salt, white pepper, and Old Bay Seasoning. Simmer gently, stirring occasionally, until the cream and seasonings are fully incorporated. Remove from heat and allow the mixture to cool slightly until it's just warm.

Mix the Egg Mixture:

In a separate bowl, whisk together the egg yolks and sugar until smooth. Slowly pour the warm cream mixture into the whisked eggs while stirring constantly to prevent curdling. Mix thoroughly until fully combined.

Assemble the Ramekins:

Place five ceramic ramekins on a baking tray. Add about 1/4 cup of crab meat to each ramekin. Fill the ramekins with the custard mixture until they are about 3/4 full.

Bake the Crab Brûlée:

Preheat your oven to 300°F (150°C). Place the ramekins on a baking pan, then fill the pan with hot water until the water level reaches halfway up the sides of the ramekins. Bake for 35–45 minutes or until the custard is set and the surface appears slightly firm. Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours.

Caramelize the Sugar Crust:

When ready to serve, mix the sugar and salt in a small bowl. Sprinkle a thin, even layer of this mixture on top of each brûlée. Using a kitchen torch, carefully caramelize the topping until it turns golden brown and crispy.

Serve and Enjoy:

For added presentation, garnish with a bit of leftover crab meat. Serve immediately and enjoy this rich, savory delicacy!