Preheat the oven to 300°F (150°C).

In a mixing bowl, whisk together the crab meat, heavy cream, egg yolks, sugar, pickled ginger, garlic, and Parmesan cheese until smooth.

Pour the mixture into individual creme brulee dishes.

Place the dishes in a baking pan, then add hot water to the pan to create a water bath (water should reach halfway up the sides of the dishes).

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

Let the brulee cool to room temperature, then refrigerate for at least 30 minutes.

Just before serving, sprinkle an even layer of granulated sugar over the top of each custard.

Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.