Marbled Eggs With Crabmeat Filling Recipes

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CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Steps:

  • Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  • Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  • Separate yolks from egg halves; place yolks into a mixing bowl.
  • Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  • Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  • Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  • Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

DEVILED EGGS WITH CRAB



Deviled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed

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.

CRAB STUFFED DEVILED EGGS



Crab Stuffed Deviled Eggs image

These are great deviled eggs, great taste. Feel free to use lump crab meat or imitation crab. This recipe assumes you have hard boiled eggs already prepared.

Provided by Lee Thayer

Categories     Poultry Appetizers

Time 15m

Number Of Ingredients 7

12 hard boiled eggs, peeled
250 g crabmeat, 8 oz, fresh, canned, frozen, or imitation
1/3 c mayo, of your choice
2 Tbsp fresh dill, chopped, plus for garnish
2 tsp lemon pepper
2 tsp dijon mustard
1 tsp prepared horseradish

Steps:

  • 1. For the crab meat, after you drain can, place that in a shallow bowl, check for and remove any shell fragments, then flake it apart with a fork. If using imitation crab (crab sticks, my preference), chop the sticks into 1/4 inch pieces and crumble them with your hands.
  • 2. Slice the eggs in half lengthwise, remove the yolks to a mixing bowl, mash the yolks with a fork and place the whites on a serving tray, flat side up. Eggs, yolks, and crab all prepped.
  • 3. Add the yolks to the crab meat, and add remaining ingredients.
  • 4. Mix together well.
  • 5. Spoon mixture into the egg whites, top each egg with additional dill for garnish, as desired. Chill for an hour, serve and enjoy.

CRAB DEVILED EGGS



Crab Deviled Eggs image

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

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

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.

MARBLED DEVILED EGGS



Marbled Deviled Eggs image

This is a " must " at our house during the holidays. Adjust any amounts or use your own favourite filling for the deviled eggs. Kids get wide eyed seeing the marbled eggs and as do the adults. I make a separate food coloured egg tray for the kids, they just don't care for any spices added. Cook time is the marbling / favouring time.

Provided by peachez

Categories     Kid Friendly

Time P2DT30m

Yield 24 serving(s)

Number Of Ingredients 19

12 eggs, hardcooked and cooled
juice only of jarred pickled beets or red food coloring
juice only of jarred jalapeno peppers or green food coloring
3 tablespoons celery, chopped
2 tablespoons sweet gherkins, chopped
3 tablespoons honey mustard (or your favourite)
kosher salt, to taste
black pepper, to taste
1/4 cup mayonnaise, to moisten,your taste
1 dash balsamic vinegar
1 dash Tabasco sauce (optional)
jalapeno juice or chopped jalapeno (optional)
sour cream, combined well with (optional)
1/4 cup canned Rotel Tomatoes, drained,hot version,in place of mayonanise,more to taste (optional)
paprika
fresh basil, rough chop
black olives or green pimento stuffed olive, sliced
sliced jalapeno
honey roasted peanuts, coarse crush (kids like this)

Steps:

  • Gently crack egg shells, do not remove shells.
  • I use large clean mayonnaise jars to colour the eggs, turning occasionally.
  • Submerge 6 eggs in beet juice, adding a few dashes of red food colouring.
  • Submerge 6 eggs in jalapeno juice, adding a few dashes of green food colouring Refrigerate 1- 2 days, marbling and flavour will intensify the longer left in juices and by adding more food colourings If using food colouring's only, place cracked eggs in jars large enough to submerge, checking on intensity of colours Remove eggs from juices, drain well and peel.
  • Split in halves, removing yolks.
  • Combine yolks, filling ingredients and any options, adjust to your taste.
  • Refill halves with mixture.
  • Sprinkle with any choice of toppings.
  • Refrigerate till ready to serve.
  • *Instead of deviling, I use my mushroom slicer to make fan out slices of the marbled eggs to garnish potato salade, very pretty touch.

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