Crab Imperial Eggs En Cocotte Recipe 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.

No additional tips available.

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

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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.

Crab Imperial Eggs En Cocotte Recipe

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