Cromer crab with Clarence Court eggs

Cromer crab with Clarence Court eggs sit in a metal skillet, with two slices of toasted sourdough sitting on the side

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 2

The sweet, delicate Cromer crab pairs heavenly with the silky, creamy texture of our Seabright Sage eggs in this spring-summer recipe. Wonderful shared with friends, gently toast freshly baked sourdough and dive on in.

4 Seabright sage eggs
20g butter
200g fresh baby spinach
4 crab claws
100g white crab meat from the claws
50g brown crab meat
100ml double cream
75g Gruyère, grated
30g tarragon, chopped

To serve
Lemon
Brown Melba toast

Preheat oven 200c

Place a small sauté pan or skillet on a medium heat, add the butter followed by the spinach and cook until wilted, stir in the cream, ¾ of the cheese and brown crab .

Season with black pepper.

Over a low heat, scatter over the white crab meat, crack over the eggs, making little wells in the mixture to hold them and nestle in the crab claws .

Scatter over the remaining cheese and the chopped tarragon.

Add a lid and place in the oven to cook for 8 minutes until the eggs are cooked, yet the yolks still soft.

Thinly slice some Brown Melba bread, grill and serve with the baked crab and eggs and a good squeeze of lemon.

This is a messy one, use your hands !

Share this Recipe:

Cromer crab with Clarence Court eggs sit in a metal skillet, with two slices of toasted sourdough sitting on the side

Cromer crab with Clarence Court eggs

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

The sweet, delicate Cromer crab pairs heavenly with the silky, creamy texture of our Seabright Sage eggs in this spring-summer recipe. Wonderful shared with friends, gently toast freshly baked sourdough and dive on in.

Method

Preheat oven 200c

Place a small sauté pan or skillet on a medium heat, add the butter followed by the spinach and cook until wilted, stir in the cream, ¾ of the cheese and brown crab .

Season with black pepper.

Over a low heat, scatter over the white crab meat, crack over the eggs, making little wells in the mixture to hold them and nestle in the crab claws .

Scatter over the remaining cheese and the chopped tarragon.

Add a lid and place in the oven to cook for 8 minutes until the eggs are cooked, yet the yolks still soft.

Thinly slice some Brown Melba bread, grill and serve with the baked crab and eggs and a good squeeze of lemon.

This is a messy one, use your hands !

Share this Recipe:

Ingredients

4 Seabright sage eggs
20g butter
200g fresh baby spinach
4 crab claws
100g white crab meat from the claws
50g brown crab meat
100ml double cream
75g Gruyère, grated
30g tarragon, chopped

To serve
Lemon
Brown Melba toast