Eggs With Crabmeat
Creamy eggs with crabmeat and ham, complemented by sherry and spring onions, baked to perfection—an elegant dish perfect for brunch or special occasions.
Ingredients
Instructions
- Beat the egg yolks with 1/2 cup of milk.
- Chop the ham and spring onions.
- Heat oil in a saucepan and sauté the ham and spring onions over low heat until the onions are transparent.
- Stir in the flour and the remaining 2 cups of milk.
- Add the crabmeat, salt, and pepper to taste.
- Very slowly pour in the egg yolk mixture and the sherry, stirring constantly.
- Beat the egg whites until stiff and gently fold into the crabmeat mixture.
- Pour the mixture into a well buttered dish.
- Bake in a 350°F oven for about an hour until set and golden.
Tips & Substitutions
For a creamier texture, try using half-and-half instead of milk. If you don't have crabmeat, shrimp or diced cooked chicken could work well as substitutes. Make sure to beat the egg whites until stiff for a light, fluffy finish. Fresh herbs like dill or parsley can elevate the flavor profile, giving it a fresh twist.
Serving Suggestions
Serve the Eggs With Crabmeat alongside a simple green salad or roasted vegetables for a balanced meal. A light vinaigrette can complement the flavors beautifully. This dish pairs well with crusty bread or can be enjoyed as a brunch option, making it a delightful centerpiece for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm in a preheated oven at 350°F until heated through, about 10-15 minutes. Avoid microwaving, as it can make the dish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs With Crabmeat contains roughly 1545 calories, with 17g protein, 166g carbohydrates, and 93g fat. It is an excellent source of calcium (37% of the Daily Value), protein (34% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2462mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the crabmeat mixture a day in advance and store it in the refrigerator. Just remember to fold in the whipped egg whites right before baking to maintain its light texture. This makes it a convenient option for brunch gatherings.
What can I substitute for sherry in this recipe?
If you don't have sherry on hand, you can use white wine or a splash of apple cider vinegar mixed with water. These alternatives will provide a similar acidity and depth without compromising the dish's flavor.
Is it possible to make this dish gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to maintain the consistency of the dish. Just ensure that all other ingredients, like the crabmeat and ham, are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).