Shirred Eggs with Crabmeat Remick


Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

The biggest hit we’ve ever had at our Sunday brunches is this recipe, which turns a classic crabmeat appetizer into a terrific egg dish. You don’t see shirred eggs very often, even in restaurants, but I love the style. The technique is to cook the eggs with powerful heat from above after setting them on something savory.



  • ½ cup mayonnaise
  • ¼ cup bottled chili sauce
  • 1 Tbs


  1. Preheat the oven to 350 degrees F. Whisk together the sauce ingredients in a bowl and set aside.
  2. Cut the bacon into squares and fry until crisp. Drain very well and set aside.
  3. Divide the crabmeat among 6 small, shallow gratin dishes. Sprinkle