Crab Imperial Eggs en Cocotte Recipe
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Why It Works
- Making a divot in the center of the crab layer in each ramekin helps hold the yolks right in the middle of the ramekins.
- A low oven and hot water bath cook the eggs slowly, giving you a wide window of opportunity to pull them out before the yolks fully set.
These easy, individually baked eggs sit atop a layer of Maryland's classic Crab Imperial—blue crabmeat tossed in mayonnaise with Dijon mustard and herbs. A dash of Old Bay on top finishes them off.
Recipe Facts
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
Directions
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Preheat oven to 350°F (175°C). In a medium bowl, gently fold crabmeat with mayonnaise, mustard, parsley, and scallion until evenly mixed. Season with salt and pepper.
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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.)
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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.
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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.
Special equipment
4 (4-ounce) ramekins, baking dish