| Crab Cocottes | Back to Vegetable page |
4 large quality eggs
Fry light or similar for greasing
175g canned white crab meat
4 teaspoons sherry
Salt and ground black pepper
4 tablespoons low fat crème fraiche
Fresh granary bread to serve
1. Preheat the oven to gas mark 5 or 190oC or 375oF.
2. Spray 4 ramekins thoroughly with fry-light.
3. Divide the crab meat amongst the ramekins and sprinkle each with a teaspoon of sherry.
4. Crack an egg into each ramekin and season well with salt and pepper.
5. Spoon a tablespoon of crème fraiche carefully around each egg yolk.
6. Bake in the centre of the oven on a baking sheet for about 10 minutes or until the egg white has set but the yolks are still soft.
7. Serve immediately with toasted granary bread.