Crab Imperial Eggs En Cocotte Recipe

Name: Crab Imperial Eggs En Cocotte Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (230g) crabmeat, picked over for shells; 1/4 cup (60ml) mayonnaise; 1 tablespoon (15ml) Dijon mustard; 1 tablespoon (15ml) minced flat-leaf parsley leaves and tender stems; 1 scallion, white and light green parts only, thinly sliced on the bias, plus more for garnish; Kosher salt and freshly ground black pepper; Unsalted butter, for greasing the ramekins; 4 large eggs; 2 tablespoons (30ml) heavy cream; Boiling water; Old Bay seasoning, for garnish; Toasted bread, for serving

Servings: persons

8 ounces (230g) crabmeat, picked over for shells
1/4 cup (60ml) mayonnaise
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) minced flat-leaf parsley leaves and tender stems
1 scallion, white and light green parts only, thinly sliced on the bias, plus more for garnish
Kosher salt and freshly ground black pepper
Unsalted butter, for greasing the ramekins
4 large eggs
2 tablespoons (30ml) heavy cream
Boiling water
Old Bay seasoning, for garnish
Toasted bread, for serving

1
Preheat oven to 350u00b0F (175u00b0C). In a medium bowl, gently fold crabmeat with mayonnaise, mustard, parsley, and scallion until evenly mixed. Season with salt and pepper.
2
Grease 4 (4-ounce) ramekins with butter. Lightly sprinkle salt on the bottom and side of each ramekin. Scoop enough crab mixture to form a thin, even layer on the bottom of each ramekin. Form a circular depression in the center of the crab in each ramekin. (This will help cradle the egg yolk and keep it centered.)
3
Gently slide an egg into each ramekin. Drizzle heavy cream around each egg, then season with salt and pepper. Place ramekins in a baking dish and transfer to oven. Carefully pour enough boiling water into baking dish to submerge ramekins 3/4 of the way. Bake eggs en cocotte until whites are just set and yolks are still jiggly, about 15 minutes. Very carefully remove baking dish from oven.
4
Using a very thin metal spatula and tongs, lift each ramekin out of the hot water. Set ramekins on a clean kitchen towel to dry bottoms, then transfer to plates. Garnish with scallions and a dash of Old Bay and serve right away with toasts.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces (230g) crabmeat, picked over for shells, 1/4 cup (60ml) mayonnaise, 1 tablespoon (15ml) Dijon mustard, 1 tablespoon (15ml) minced flat-leaf parsley leaves and tender stems, and more.

Yes, Crab Imperial Eggs En Cocotte Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!