Baked egg with crab and cayenne

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

Make the most of seasonal crab with this creamy baked egg recipe. Topped with breadcrumbs and parmesan, it makes for a decadent brunch or dinner.

We’ve included a video to show you how to prepare fresh crab.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

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)
adslot-recipe-2
lock
Join Extradelicious to unlock Cook Mode

Method

  1. 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.
  2. 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.
  3. 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.
  4. Recipe continues after advertising adslot-recipe-4

Nutrition

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

Quick wins & tips

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×