October 1, 2017 Edition

Crab Deviled Eggs


Adapted from Emeril Lagasse recipe Adapted from Emeril Lagasse recipe Ingredients

1 dozen hard boiled eggs, shelled and cut into half

1/4 cup mayonnaise

1/2 pound lump crab meat

1 teaspoon minced garlic

1 tablespoon minced capers

2 tablespoons caper juice

Salt

Freshly ground white pepper

2 ounces Caviar

½ tsp Smoked Paprika

½ tsp Old Bay Seasoning

Directions

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers, ½ the Old Bay, ½ of the Paprika and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and sprinkle with remaining Paprika and Old Bay.

2017-10-01 / Features

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