CRAB-STUFFED DEVILED EGGS
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
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
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.
Nutrition Facts : ServingSize 7 People, Calories 209 kcal, Carbohydrate 2 g, Protein 10 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 212 mg, Sodium 354 mg, Sugar 1 g, UnsaturatedFat 13 g
DEVILED EGGS WITH CRAB
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
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 DEVILED EGGS
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
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.
SEAFOOD DEVILED EGGS
Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
- Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.
Nutrition Facts : Calories 90, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
CRABMEAT DEVILED EGGS
Make and share this Crabmeat Deviled Eggs recipe from Food.com.
Provided by Manami
Categories Crab
Time 2h15m
Yield 24 deviled egg halves, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 241.2, Sodium 244.7, Carbohydrate 2, Sugar 0.9, Protein 11.1
DEVILED EGGS WITH CRAB MEAT
This is such a delightful appetizer for any time of year but especially for the Holiday season - everyone will enjoy these!!
Provided by Chef mariajane
Categories Crab
Time 10m
Yield 12 deviled eggs
Number Of Ingredients 10
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 -.
Nutrition Facts : Calories 70.7, Fat 4.4, SaturatedFat 1.1, Cholesterol 113.2, Sodium 195.8, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 5.8
ROBEY'S BLUE CRAB DEVILED EGGS
Any Robey Family special occasion is marked by the MUST have blue devils, including all weddings, Easter, Xmas & Summer feasts. Were from Va. so it's a custom by the Bay!!!
Provided by CYNDISINGER
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 1h45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 0.7 g, Cholesterol 200.2 mg, Fat 8.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 2.1 g, Sodium 184.9 mg, Sugar 0.5 g
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