- 2 shallots
- 1 tbsp butter
- 3-4 sprigs of flat leaf parsley
- 100g handpicked 50/50 Cornish crab
- 1 tsp Dijon mustard
- 2 tsp Worcester sauce
- 1 tsp smoked paprika
- Nutmeg, to grate (optional)
- 200ml crème fraîche
- 2 medium eggs
- 2 slices of sourdough bread
Prep: 5 mins | Cook: 25-30 mins
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the shallots. Melt 1 tbsp butter in a small pan over a low heat, then add the shallots with a pinch of salt and pepper. Fry, stirring often, for 8-10 mins till the shallots are soft and glossy. If they brown quickly, turn the heat down and add a splash of water.
2. While the shallots fry, finely chop the parsley leaves and stalks.
3. When the shallots are soft and glossy, take the pan off the heat and then add most of the chopped parsley to them with the crab, Dijon mustard, Worcester sauce and smoked paprika. Stir well to mix. If you're using nutmeg, grate in a good pinch of nutmeg. Add half the crème fraîche and stir well to mix. Taste and add a little more salt and pepper, mustard or Worcester sauce, if you think it needs it.
4. Divide the crab mixture between two large ramekins. Make a dip in the middle of the crab in each ramekin and crack an egg into each ramekin. Spoon over the rest of the crème fraîche.
5. Pop the ramekins on a baking tray and slide into the oven. Bake for 12-20 mins till the eggs are set to your liking.
6. While the eggs bake, toast the sourdough bread and slice it into soldiers. Serve the baked crab & eggs with the toast soldiers for dunking.