Crab Imperial Eggs en Cocotte Recipe

Name: Crab Imperial Eggs en Cocotte Recipe
Ingredients: 8 ounces (230g) crabmeat, picked over for shells; 1/4 cup (60ml) mayonnaise; 1 tablespoon (15ml) Dijon mustard; 1 tablespoon (15ml) minced flat-leaf parsley leaves and tender stems; 1 scallion, white and light green parts only, thinly sliced on the bias, plus more for garnish; Kosher salt and freshly ground black pepper; Unsalted butter, for greasing the ramekins; 4 large eggs; 2 tablespoons (30ml) heavy cream; Boiling water; Old Bay seasoning, for garnish; Toasted bread, for serving