If you didn’t already know, October 14 – is World Egg Day and it’s definitely worth celebrating. Eggs are one of the humblest ingredients on the planet and can be used in a thousand different ways. In an effort to champion our prized eggs, Egg Farmers of Canada has teamed up with Canadian Chef Craig Flinn to create a delicious recipe that showcases seasonal and local ingredients inspired by his native Nova Scotia. Perfect for all occasions, this soup is gorgeous and so flavourful thanks to the delicious crab!
Here’s how to make it!
Crab Royale ingredients:
- 2 eggs
- 4 egg yolks
- 1 cup (250mL) milk
- 1 cup (250mL) 35% whipping cream
- ¼ tsp salt
- Pinch of nutmeg
- 3 oz (90g) snow crab meat (for a vegetarian version, replace snow crab with sautéed mushrooms)
Pea Soup ingredients:
- 1 small onion, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 cups peas, shelled
- 3 cups (750mL)vegetable broth
- ½ cup basil leaves
- 1 cup spinach leaves
- ⅓ cup (75 mL) 35% whipping cream
- Salt and pepper to taste
- 3 or 4 fresh basil leaves, finely sliced
- Small bunch of fresh pea shoots
Method:
- Preheat oven to 300°F (150°C)
- To make the crab royale, whisk together the 2 whole eggs, and the 4 egg yolks, milk, whipping cream, salt and nutmeg in a bowl to make a custard.
- Pour the mixture through a fine meshed strainer and set aside
- Prepare 8, 3-ounce custard cups by coating them with olive oil or melted butter, and placing them in a casserole dish. Other common kitchen items, including ramekins, small juice glasses, or disposable cupcake tins can be used in place of custard cups.
- Add ½ ounce (14 grams) of snow crab meat to each mold, then fill with the strained custard mixture.
- Pour boiling water into the casserole dish so it’s halfway up the sides of the mold to create a double boiler.
- Place in the oven and cook for 20 to 25 minutes. The Royales should be set, but still slightly “jiggly” in the middle. Set on the counter for 5 minutes before unmoulding.
- To make the pea soup, in a small saucepan sauté the onions, celery, and garlic in the olive oil and butter for about 3 or 4 minutes on medium heat or until soft and translucent. Add in the shelled peas and broth and bring to a simmer.
- Cook for about 15 minutes until the peas are soft. Remove from heat and add the basil leaves and spinach and wilt them in the hot soup.
- Puree the soup in a blender on high until smooth. Strain the soup to remove any small lumps and add in the whipping cream. Season with salt and pepper to your taste and stir in the finely sliced basil leaves.
- Gently unmold the Royales and place in the center of each soup bowl. Pour the soup around the Royale and garnish with fresh pea shoots on top.