Baked egg with crab and cayenne

Name: Baked egg with crab and cayenne
Yield: Serves 4
Cuisine: British recipes
Ingredients: 40g unsalted butter; 4 banana shallots, finely sliced; 2 good tbsp plain flour; 2 pinches cayenne pepper; 500ml fresh fish stock; 50ml double cream; 200g mixed crabmeat (see our how-to video below); Juice of ½ lemon; 4 large free-range eggs; 2 tbsp dried breadcrumbs; Parmesan to sprinkle (optional)

Easy
April 2015

Easy
April 2015

Serves 4
Hands-on time 30 min

Make the most of seasonal crab with this creamy baked egg recipe.

Nutrition: per serving

Calories: 413kcals
Fat: 23.1g (9.9g saturated)
Protein: 22.1g
Carbohydrates: 30g (2.5g sugars)
Fibre: 1.7g
Salt: 2.5g

Nutrition: per serving

Calories: 413kcals
Fat: 23.1g (9.9g saturated)
Protein: 22.1g
Carbohydrates: 30g (2.5g sugars)
Fibre: 1.7g
Salt: 2.5g

Save recipe

Save recipe Print

Ingredients

40g unsalted butter
4 banana shallots, finely sliced
2 good tbsp plain flour
2 pinches cayenne pepper
500ml fresh fish stock
50ml double cream
200g mixed crabmeat (see our how-to video below)
Juice of ½ lemon
4 large free-range eggs
2 tbsp dried breadcrumbs
Parmesan to sprinkle (optional)

40g unsalted butter
4 banana shallots, finely sliced
2 good tbsp plain flour
2 pinches cayenne pepper
500ml fresh fish stock
50ml double cream
200g mixed crabmeat (see our how-to video below)
Juice of ½ lemon
4 large free-range eggs
2 tbsp dried breadcrumbs
Parmesan to sprinkle (optional)

Method

Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan. Add the shallots to the pan, frying for 3-4 minutes until softened but not coloured. Stir through the flour with the cayenne pepper and cook for 2 minutes.
Pour in the stock and the cream, bring to a rolling boil and reduce for a few minutes until the mixture thickly coats the back of a spoon. Stir through the crabmeat and the lemon juice. Taste and season well.
Divide among individual pie or gratin dishes, then crack the eggs – one per dish. Sprinkle the breadcrumbs over each dish, then grate parmesan over (optional). Make sure the yolks are covered. Bake in the oven for 10-12 minutes, then remove and rest for 1 minute before serving.

Method

Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a saucepan. Add the shallots to the pan, frying for 3-4 minutes until softened but not coloured. Stir through the flour with the cayenne pepper and cook for 2 minutes.
Pour in the stock and the cream, bring to a rolling boil and reduce for a few minutes until the mixture thickly coats the back of a spoon. Stir through the crabmeat and the lemon juice. Taste and season well.
Divide among individual pie or gratin dishes, then crack the eggs – one per dish. Sprinkle the breadcrumbs over each dish, then grate parmesan over (optional). Make sure the yolks are covered. Bake in the oven for 10-12 minutes, then remove and rest for 1 minute before serving.