- Cook Time
- Prep Time
- 6 medium spears asparagus, trimmed
- 2 cups chicken or vegetable stock
- 3 eggs
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon fish sauce
- 4 ounces lump crabmeat, picked over for shells
- Thinly sliced nori (dried seaweed sheets), thinly sliced scallions, toasted sesame seeds and lemon zest, for garnish
Preheat the oven to 325 degrees . Bring a small skillet of water to a boil. Salt the water, add the asparagus and cook until crisp-tender, 3 to 4 minutes. Drain; chop into bite-size pieces. In a medium bowl, gently whisk the stock, eggs, soy sauce, honey, fish sauce, 1/2 tsp. salt and 1/4 tsp. pepper until just blended.
Divide the crab and asparagus among 4 one-cup ramekins. Pour in the egg mixture. Cover tightly with foil; transfer to a 9-by-13-inch baking dish. Add hot water to come halfway up the sides of the ramekins.
Bake until the custard is set but still jiggly and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Remove the ramekins from the pan, and let cool 5 minutes. Remove the foil. Top with garnishes.