Preheat the oven to 160ºC/320ºF.

Prepare the egg yolks: In a mixing bowl, place 5 egg yolks and set them aside.

Simmer the cream: In a saucepan over medium heat, add 2 cups of heavy cream and bring it to a simmer. Add the salt, black pepper, and grated nutmeg, then mix everything well.

Temper the egg yolks: Turn off the heat and slowly pour the hot cream mixture into the egg yolks, whisking continuously to avoid cooking the eggs.

Strain the mixture: Strain the mixture through a fine sieve to ensure a smooth texture with no lumps.

Add lemon zest: Incorporate some lemon zest into the mixture for a fresh flavor.

Prepare the ramekins: Place four ramekins in a baking dish, divide the fresh crab meat between them, and sprinkle your choice of herbs (parsley, chives, or cilantro).

Fill the ramekins: Pour the crème mixture into the ramekins, leaving a little space at the top.

Water bath: Add hot water to the baking tray, filling it about one-third of the way up the sides of the ramekins. This helps create a moist, smooth, and silky texture.

Bake: Bake in the preheated oven for 35-40 minutes at 160ºC/320ºF until the custards are set but still slightly jiggly in the middle.

Cool and refrigerate: After baking, let the ramekins cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 to 4 hours, or overnight for best results.

Caramelize the sugar: Before serving, sprinkle a thin, even layer of granulated sugar on each custard. Use a kitchen torch to caramelize the sugar until it's golden and crispy.

Serve: Enjoy your crab crème brûlée immediately, relishing the contrast between the creamy custard and the crispy caramelized sugar topping.