Preheat your oven to 325°F (163°C). Prepare a baking dish with a water bath by filling a larger dish with hot water, about halfway up the sides of your ramekins.

In a medium saucepan, heat the heavy cream and milk over medium heat until just simmering. Remove from heat and whisk in the Dijon mustard and lemon zest.

In a separate bowl, whisk the egg yolks and granulated sugar together until pale and smooth.

Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling. Season with salt and pepper.

Gently fold the crab meat into the egg and cream mixture, ensuring it’s evenly distributed.

Pour the mixture into individual ramekins, then place the ramekins in the water bath. Bake for 30-35 minutes or until the custard is set but still slightly wobbly in the center.

After the crab brûlée has cooled to room temperature, sprinkle a thin, even layer of granulated sugar on top of each ramekin. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, broil the ramekins in the oven for 2-3 minutes, watching closely.

Let the crab brûlée rest for a few minutes before serving. Garnish with fresh herbs if desired and enjoy your elegant seafood dish!