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Crab and eggs en cocotte
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10g unsalted butter
1 small echalion shallot, finely chopped
100g white crab meat
1½ tbsp lemon juice
1 tsp Dijon mustard
splash Worcestershire sauce
1 tsp clear honey
1 tbsp chopped chives, plus extra to serve
4 tbsp double cream
pinch cayenne pepper
4 slices Waitrose 1 rye and wheat dark sourdough, toasted
1. Preheat the oven to 160˚C, gas mark 3. Heat the butter in a small saucepan and, when foaming, add the shallot. Fry gently for 6-8 minutes until soft. Take the pan off the heat and stir in the crab, lemon juice, mustard, Worcestershire sauce, honey, chives and 2 tbsp double cream; season.
2. Divide the crab mixture between 2 ramekins or small, individual heatproof baking dishes. With the back of a spoon make a dent in the middle of the crab mixture; crack an egg into each. Spoon 1 tbsp cream over each egg, season and sprinkle with a dash of cayenne pepper.
3. Put the ramekins on the middle shelf of the oven and bake for 15-20 minutes, until the whites are starting to set but still a little soft. Remove from the oven and allow to cool for 2 minutes. Sprinkle with more chives and serve with the rye toast.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
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This recipe was first published in March 2019.
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