Crab Deviled Eggs Food

CRAB-STUFFED DEVILED EGGS

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.

CRABMEAT DEVILED EGGS

Steps:

• In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
• Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
• To yolks, add crabmeat, mayonnaise, celery, zest and juice lemon, and Old Bay seasoning; mix. Fill egg whites. Cover and refrigerate for at least 30 minutes, or until ready to serve.

CRABMEAT DEVILED EGGS

Steps:

• Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
• Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.

CRAB RANGOON DEVILED EGGS

Steps:

• Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise, cream cheese, crab and green onions. Taste and season with salt, pepper and sriracha and a squeeze of lemon. Fill the egg halves with the yolk mixture and top with sliced green onions to garnish. Enjoy immediately.

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.

CRAB-STUFFED DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
• Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
• Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

CRAB DEVILED EGGS RECIPE

Steps:

• Cooke the eggs for 12 minutes. Transfer the hard boiled eggs to an ice bath to stop them from cooking. Peel and cut the eggs lenghtwise. Transfer the yolk to the food processor, then add the Mayonnaise, Mustard, Horseradish, Onion, Garlic, Fresh Parsley, and Old bay seasoning. Blend until creamy.
• Fold in the crab meat.
• Fill in the egg cavity with the mixture.Garnish with herbs and extra meat.

STEAK AND CRAB DEVILED EGGS

Steps:

• Place the eggs in a single layer in a medium pot, add enough water to cover by 1 inch and bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water. Peel them one at a time by filling a mason jar about 1/3 full with water, adding an egg, sealing the jar and shaking it until the shell is cracked. Remove the egg from the jar and carefully peel away the shell. Repeat with the remaining eggs.
• Meanwhile, slice the steak into 1/4-inch-thick strips and season it with salt and pepper. Melt the butter in a medium skillet over medium-high heat. When the butter foams, add the steak and cook until cooked through and crispy on all sides. Remove the steak from the skillet and transfer to a cutting board. Cool and finely chop the steak.
• Split the cooled eggs in half lengthwise using a damp cloth to wet your knife; clean the knife on the cloth after splitting each egg. Pop the yolks out into a medium bowl. Add the mayonnaise, mustard and a pinch of salt and pepper to the yolks and whisk until smooth. Taste and add more salt and pepper if needed.
• Set aside 1 tablespoon of the steak for garnishing the eggs; fold the rest of the steak and the crabmeat into the yolk mixture. Fill a disposable piping bag with the yolk mixture and snip off the end to create a large hole. Pipe the filling evenly into each of the egg white halves. Sprinkle herbs and the reserved steak on top of the filled eggs and serve.

ROBEY'S BLUE CRAB DEVILED EGGS

Steps:

• Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
• Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.

CRAB DEVILED EGGS

Steps:

• Cut eggs in half lengthwise and scoop out yolks. Place yolks in a medium bowl.
• Mash yolks with forks. Mix in mayonnaise and sour cream until mixture is smooth.
• Fold in crab meat, shallot, tarragon, Sriracha sauce, apple cider vinegar, and small pinch of salt.
• Mound crab mixture into each egg white half. Refrigerate until ready to serve.

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.

CRAB RANGOON DEVILED EGGS

Steps:

• Heat oven to 375ºF.
• Place wonton strips in single layer on baking sheet sprayed with cooking spray. Lightly spray wrappers with additional cooking spray. Bake 3 to 4 min. or until crisp and lightly browned.
• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and cream cheese spread; mix well. Stir in crabmeat and half the onions.
• Spoon yolk mixture into egg white halves; top with remaining onions and baked wonton strips.

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 -.

DEVILED 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.
• Transfer the filled eggs to a platter and serve.