• 100g crab
  • 200 ml cream
  • 40 ml milk
  • 25g pickled ginger
  • 1 egg and one egg yolk
  • 1 very small clove garlic crushed
  • Nutmeg
  • Finely grated parmesan


  1. Mix all the ingredients together and allow the flavours to infuse for 15 to 20 minutes.
  2. Preheat the oven to 140deg c.
  3. Ladle the mixture into ramekins.
  4. Prepare a bain marie by filling a roasting tray with hot water.
  5. Place the ramekins in the bain marie.
  6. The water should come halfway up the sides of the ramekins.
  7. Place the bain marie in the oven for 40 minutes.
  8. When cooked through, the mixture should wobble just a little in the centre.
  9. Remove from the bain marie and allow to cool. These should be served not quite chilled but definitely at room temperature.
  10. When ready to serve, sprinkle a layer of the parmesan cheese on the top of each ramekin and brown under the grill.
  11. Serve with some melba toast, a wedge of lemon and pickled cucumber.