Eggs en Cocotte with Crabmeat

Eggs en Cocotte with Crabmeat
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The classic hot water bath preparation for eggs en cocotte ensures a gently-cooked breakfast dish with a delicate texture throughout. But to give it a coastal flair perfect for Washington, you’ve got to add mild crabmeat. You can use any type of real crabmeat in this dish. However, claw-grade crabmeat has a bolder flavor than other varieties.


  • 2 cans (6 oz. each) crabmeat, special- or backfin-grade, drained
  • 6 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 4 chives, thinly sliced
  • 1 tsp. tarragon, freshly chopped
  • 1 tsp. lemon juice
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste
  • Unsalted butter or olive oil
  • 6 large eggs
  • 3 Tbsp. heavy cream
  • 1 Tbsp. parsley, freshly chopped
  • Special Equipment: 6 ramekins, 4 oz. size and 1 deep baking dish, large enough to hold all the ramekins


  1. Heat the oven to 350° F. Fold together the crabmeat, mayonnaise, Dijon mustard, chives, tarragon and lemon juice. Season the crab mix to taste with kosher salt and freshly-ground black pepper.
  2. Grease the bottoms and sides of the ramekins with butter or olive oil. Lightly sprinkle the sides of the ramekins with kosher salt.
  3. Divide the crab mix into six equal portions. Add one portion of crab mix to the bottom of each ramekin. Make a small divot in the center of the crab mix in each ramekin.
  4. Crack the eggs and slide them into the center of each ramekin, onto the crabmeat. Drizzle heavy cream from a spoon around each egg. Lightly season the tops of the eggs with kosher salt.
  5. Place the ramekins in a large baking dish. Bring a kettle of water to a boil on the stove and pour enough into the baking dish to reach about three-fourths of the way up the sides of the ramekins. Place the dish in the oven.
  6. Bake the eggs for 15 minutes, then remove the dish from the oven and transfer the ramekins to individual plates using a metal spatula and tongs. Garnish the eggs with freshly chopped parsley and serve.
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