Crab & Egg Custard Petite Cup | Paw & Cook

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Dog-safe adaptation of Crab and egg custard from a dog afternoon tea menu

Crab & Egg Custard Petite Cup

Name: Crab & Egg Custard Petite Cup
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese-chawanmushi-inspired
Ingredients: 14 g beaten whole egg; 6 g plain fully cooked crab meat, shell-checked; 20 ml water

A softly steamed egg custard with a measured center of plain, fully cooked crab in a tiny porcelain cup.

Prep time: 30 min
Method: Mix by hand
Steps: 4 steps
Tools: Bowl + spoon

Published by Paw & Cook

Golden egg custard with plain cooked crab in a small cup

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

7 gbeaten whole egg
3 gplain fully cooked crab meat, shell-checked
10 mlwater

Before you serve

A few important notes

Use only plain fully cooked crab, inspect twice for shell, cook the egg completely, and skip for dogs with shellfish sensitivity.
Use only plain ingredients. Do not add salt, seasoning, commercial gravy, butter, oil, onion, garlic, leek, scallion, or chives.
Serve only as an occasional extra, not as a complete or balanced meal. Keep all treats and toppers below 10% of daily calories.
Introduce new ingredients in a small amount and ask a veterinarian first for dogs with allergies, illness, pancreatitis history, special dietary needs, or a prescribed diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Inspect the crab carefully and remove every shell fragment.
Ingredients for this step
- 7 g beaten whole egg
- 3 g plain fully cooked crab meat, shell-checked
- 10 ml water
Step 2
02
1. 1Whisk the egg and water gently until the white and yolk are combined without a thick foam.
2. 2Strain the mixture evenly into four small heatproof cups.
Ingredients for this step
- 7 g beaten whole egg
- 10 ml water
Step 3
03
Add a small amount of crab to each cup, cover loosely, and steam over low heat until the custard is fully set with no liquid egg, about 10 to 14 minutes.
Ingredients for this step
- 7 g beaten whole egg
- 3 g plain fully cooked crab meat, shell-checked
Step 4
04
1. 1Cool the cups completely until no warmth remains in the center.
2. 2Inspect every portion again for shell, then loosen one soft spoonful at a time for serving.
Ingredients for this step
- 3 g plain fully cooked crab meat, shell-checked

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Questions, notes, and your own take

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