CRAB IMPERIAL EGGS EN COCOTTE
[Photograph: Vicky Wasik] 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. Why It Works Individually baked eggs, each cooked to perfection. * 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. Special equipment: 4 (4-ounce) ramekins, baking dish Serious Eats Crab Imperial Eggs en Cocotte Reading Options: Cooking Mode Text Only 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 * 1. 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. * 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.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 1. 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.
- 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.)
- 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.
- 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.
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