Emerils Crab Meat Deviled Eggs Recipe 415

CRAB DEVILED EGGS

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.

EMERIL'S CRAB MEAT DEVILED EGGS RECIPE - (4.1/5)

Steps:

• Remove the yolks from the whites and place in a mixing bowl. Using the back of a fork, break the yolks into small pieces. Add the mayo, crab meat, garlic, capers and caper juice. Mix well. Season with mixture of salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with parsley.

CRABMEAT DEVILED EGGS

Steps:

• Remove the egg yolks from the whites and put in a medium-size mixing bowl.
• Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
• Stir with a fork to mix.
• Add the crabmeat and stir gently to mix.
• Spoon equal amounts of the mixture unto the egg white halves.
• Chill the eggs for 2 hours before serving.
• To serve, garnish with caviar, if desired.
• Sprinkle with paprika.

CRABBY DEVILED EGGS

Steps:

• Bring eggs and enough water to cover by 1-inch to boil in large saucepan over high heat. Remove pan from heat. Cover, and let stand for 20 minutes. Drain and transfer eggs to large bowl, filled with ice-water. Let cool 5 minutes.
• Peel eggs, and halve lengthwise. Transfer yolks to large bowl, and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon into egg whites. Sprinkle with additional Old Bay. Serve (eggs can be refrigerated for 12 hours before serving).