1 tablespoon minced flat-leaf parsley leaves and tender stemsKosher salt and freshly ground black pepperOld Bay seasoning, for garnishPreheat oven to 350°F . In a medium bowl, gently fold crabmeat with mayonnaise, mustard, parsley, and scallion until evenly mixed. Season with salt and pepper.Grease 4 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.
Drizzle heavy cream around each egg, then season with salt and pepper. Place ramekins in a baking dish and transfer to oven. Carefully pour enough boiling water into baking dish to submerge ramekins 3/4 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.
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