CookEat Recipe

Eggs Cocotte with Oyster Crabs

Name: Eggs Cocotte with Oyster Crabs
Ingredients: 237 Millilitre Oyster crab — Fresh oyster crabs, half pint; source unit: millilitre; 1 Tablespoon Butter — Melted butter; source unit: tablespoon; 2 Tablespoon Sherry — Sherry; source unit: tablespoon; 178 Millilitre Cream — Cream, one and a half gills; source unit: millilitre; 3 Saltspoon (source measure) Salt — Salt for crabs; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Nutmeg; source unit: saltspoon; 12 Egg — Fresh eggs, two per dish; 0.5 Teaspoon Salt — Egg salt TOTAL; source unit: teaspoon; 2 Saltspoon (source measure) Pepper — Egg pepper TOTAL; source unit: saltspoon

Six double-egg cocottes with cream-sherry oyster crabs. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2662. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify oyster-crab species/product, cook crab74°C and egg74°C; sherry alcohol retained. Limites : Crab edible mass, vessel capacity and oven/egg set unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Wash/drain HALF PINT identified fresh oyster crabs. Fry in tablespoon butter five-minute guide, add sherry and 1.5gills cream plus crab seasonings, boil five minutes until safe crab endpoint.
Step 2
Divide crabs/cream evenly among SIX cocottes, crack TWO eggs into each, distribute egg salt/pepper TOTAL across dishes; oven-set five-minute guide and continue to safe egg centre. Serve six dishes.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Cooked it? Rate it.

Share this recipe