Baked egg with crab and cayenne recipe | delicious. magazine
Showcase seasonal crab in this rich and comforting baked egg dish. Topped with breadcrumbs and parmesan, it makes for a decadent brunch or dinner.
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)
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