Carefully extract fresh crab meat from the shell, removing any shell fragments.

In a large mixing bowl, whisk together egg yolks and sugar until smooth.

Gradually add heavy cream while whisking continuously.

Season with a pinch of salt, a dash of pepper, and a squeeze of lemon juice. Mix well.

Gently fold in the crab meat, ensuring it's evenly distributed.

Divide the mixture into ramekins, filling almost to the top.

Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

Bake at 325°F (163°C) for 40-45 minutes until the custard is set but still slightly jiggly in the center.

Allow to cool slightly, then sprinkle a thin layer of granulated sugar over each ramekin.

Use a culinary blowtorch to caramelize the sugar until golden and crispy.