Cromer crab with Clarence Court eggs
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 sourdough, grill and serve with the baked crab and eggs and a good squeeze of lemon.
This is a messy one , use your hands !
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Ingredients
4 Seabright sage eggs
20g butter
200g fresh baby spinach
100g white crab meat from the claws
50g brown crab meat
100ml double cream
50g gruyere grated
4 crab claws
4 Seabright sage eggs
30g Tarragon chopped
75g Gruyère grated
To serve
Lemon
Brown Melba toast