In a small pan, melt the butter over medium heat.

Add the minced shallot and garlic, sautéing until soft and fragrant (about 2 minutes).

Remove from heat and mix in the lump crab meat, Dijon mustard, Old Bay seasoning, cayenne pepper, salt, and black pepper. Set aside.

Preheat your oven to 325°F (160°C).

In a saucepan, heat the heavy cream and milk over medium heat until it just starts to simmer. Remove from heat.

In a separate bowl, whisk the egg yolks until smooth.

Slowly pour the warm cream into the yolks, whisking constantly to prevent curdling.

Stir the crab mixture into the custard, ensuring even distribution.

Divide the mixture evenly among four ramekins.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the ramekins.

Bake for 25-30 minutes, or until the custard is set but slightly jiggly in the center.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Just before serving, sprinkle a thin, even layer of sugar over each brûlée.

Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, place under a broiler for 1-2 minutes.

Sprinkle with grated Parmesan cheese and chopped chives.

Serve immediately and enjoy!