EGGS STUFFED WITH CRABMEAT
Make and share this Eggs Stuffed With Crabmeat recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 20m
Yield 1 dozen
Number Of Ingredients 8
Steps:
- Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
- Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
- Spoon mixture into egg whites.
- Sprinkle with paprika.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 793.5, Fat 59, SaturatedFat 13.7, Cholesterol 1292.3, Sodium 2131.8, Carbohydrate 24.8, Fiber 1.4, Sugar 9.5, Protein 39.6
CRAB DEVILED EGGS
My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DEVILED EGGS WITH CRAB
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
- Transfer the filled eggs to a platter and serve.
SEAFOOD DEVILED EGGS
Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
- Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.
Nutrition Facts : Calories 90, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
DEVILLED EGGS WITH CRAB
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.
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- Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
- For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, then slice off the top 1/3rd.
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