Crab Stuffed 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.

CRAB-STUFFED DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.

CRAB STUFFED HADDOCK

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

EGGS STUFFED WITH CRABMEAT

Steps:

• Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
• Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
• Spoon mixture into egg whites.
• Sprinkle with paprika.
• Cover and chill until ready to serve.

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 EGGS

Steps:

• Spoon out the egg yolks and put them into a large bowl, keeping the egg whites on the side.
• Mash the yolks with a fork and mix well with the crab meat, mayonnaise, relish and Tabasco. Adjust seasoning as necessary.
• Spoon the mixture back into the egg whites, piling it up.
• Sprinkle the chives over the eggs.
• Arrange salad leaves on a plate and place the eggs on top.
• Chill for about 1 hour until ready to serve.

CRAB STUFFED DEVILED EGGS

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-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.