Crab Imperial Eggs en Cocotte

230 g crabmeat, or surimi
¼ cup Best Foods mayonnaise
1 tbsp Dijon mustard
1 tbsp minced flat-leaf parsley leaves and tender stems
1 spring onion
SIDS SALT & PEPPER to taste
Butter, for greasing the ramekins
4 large eggs
2 tbsp cream
Boiling water
Old Bay seasoning, for garnish
Toasted bread, for serving

Preheat oven to 175°C. In a medium bowl, gently fold crab meat with mayonnaise, mustard, parsley, and spring onion until evenly mixed. Season with SIDS SALT & PEPPER.
Grease 4 (110 g) ramekins with butter. Lightly sprinkle salt on the bottom and side of each ramekin. Scoop enough crab mixture to form a thin, even layer on the bottom of each ramekin. Form a circular depression in the centre of the crab in each ramekin. (This will help cradle the egg yolk and keep it in the middle)
Gently slide an egg into each ramekin. Drizzle cream around each egg, then season with SIDS SALT & PEPPER. Place ramekins in a baking dish and transfer to oven. Carefully pour enough boiling water into baking dish to submerge ramekins ¾ of the way. Bake eggs en cocotte until whites are just set and yolks are still jiggly, about 15 minutes. Very carefully remove baking dish from oven.
Using a very thin metal spatula and tongs, lift each ramekin out of the hot water. Set ramekins on a clean kitchen towel to dry bottoms, then transfer to plates. Garnish with spring onions and a dash of Old Bay and serve right away with toast.