Thousand Year Old Deviled Eggs And Crab Recipes

THOUSAND-YEAR-OLD DEVILED EGGS AND CRAB

Steps:

• Put eggs in a saucepan; cover with water.
• Bring just to a boil.
• Reduce heat; gently simmer 10 minutes.
• Lift out eggs with a slotted spoon; set aside.
• When cool enough to handle, roll eggs on a counter to crack shells all over.
• DO NOT PEEL!
• Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
• Discard tea bags, squeezing to extract as much liquid as possible.
• Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
• Drain eggs; peel and blot dry.
• Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
• Carefully cut the eggs in half lengthwise; remove and mash the yolks.
• Combine yolks with crabmeat, shallots, and minced pickled ginger.
• Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
• Season to taste with salt and pepper.
• Fill each egg half with rounded mound of the crab mixture.
• Top with a small slice of pickled ginger and a piece of chive.

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.

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.

DEVILLED EGGS WITH CRAB

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.

DEVILED EGGS WITH CRAB MEAT

Steps:

• Cut eggs in half, lengthwise.
• Remove yolks. With fork, mash yolks; add mayonnaise, celery, mustard, parsley, oregano, onion powder, worcestershire sauce, salt and pepper.
• Add crab meat and mix well.
• Refill whites with your mixture or store, covered, in your refrigerator. Use within 3 days.
• VARIATION: Use finly chopped imitation crab meat, salmon or tuna instead of crab meat.
• GARNISH SUGGESTIONS: Slice of radish, sprig of fresh dill or a slice of stuffed olive.
• TIP: This recipe can easily be doubled -.