1. Prepare the Crab Mixture

• Preheat your oven to 325°F (163°C).
• In a bowl, gently mix the crab meat with minced shallots, garlic, Dijon mustard, cayenne pepper, and salt. Set aside.

2. Make the Custard Base

• In another bowl, whisk together the heavy cream and egg yolks until smooth and well combined.
• Slowly stir the crab mixture into the custard, ensuring everything is evenly mixed.

3. Bake the Crab Brûlée

• Divide the mixture evenly into 4 small ramekins.
• Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (this ensures gentle, even cooking).
• Bake for 30 minutes, or until the custard is set but still slightly jiggly in the center.
• Remove from the oven and let cool to room temperature, then refrigerate for at least 1 hour (or up to 24 hours for best results).

4. Caramelize the Sugar Topping

• Before serving, sprinkle a thin layer of sugar evenly over each ramekin.
• Use a kitchen torch to caramelize the sugar until golden and crisp. (Alternatively, broil under high heat for 1-2 minutes, watching carefully to prevent burning.)

5. Serve & Enjoy

• Let the brûlée sit for a couple of minutes to allow the caramelized sugar to harden.
• Garnish with fresh chives or microgreens, and serve immediately.