My idea was to get some egg bites, but my egg and crab didn’t release from the jar at all so I just tightened the lids and put them in the fridge. Now I have crab to eat all week.
I loosely distributed a pound of crab meat to 12 4-ounce oiled jars. Then I poured a mix made from 7 large eggs, 3 tablespoons of flour, a generous tablespoon of oyster flavor sauce over the top. I cooked them for an hour at 165F.
I found that the product was a bit underseasoned so I put some chili sauce on top to eat. Next time, I will mix the crab and eggs together and include some herbs.