Eggs Stuffed With Crabmeat Food

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.

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.

NEW ORLEANS STUFFED CRAB EGGROLL

Steps:

• 1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
• 2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
• 3. Remove crab mixture from skillet and add to a large mixing bowl.
• 4. Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don't like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.
• 5. Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
• 6. Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.

SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES

Steps:

• Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
• WILD MUSHROOMS:
• Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

CHICKEN BREASTS STUFFED WITH CRABMEAT

Steps:

• In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
• Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
• In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

EGGS WITH CRAB MEAT

Steps:

• Combine crab meat, eggs and stock; add soy sauce and beat lightly with a fork.
• Heat 1 T. of oil in wok over medium-low heat; stir-fry ginger and scallion for one minute, remove and set aside.
• Heat 2 T. of oil in wok over medium-high heat; add crab meat and egg mixture and stir-fry very gently. When mixture starts to set, add ginger and scallion. Cook for about 2 more minutes then thicken with dissolved cornstarch. Stir in the vinegar and serve hot over steamed rice.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

CRABMEAT SCRAMBLE

Steps:

• In a small bowl, whisk the eggs, sour cream, cheese, pepper and salt; set aside., In a large skillet, saute crab and onion in butter until crab is lightly browned and onion is tender. Add egg mixture; cook and stir over medium heat until eggs are completely set.

EGGS STUFFED WITH CRABMEAT

Steps:

• Cut eggs in half lengthwise. Carefully remove yolks, and mash, Set egg whites aside.
• Drain and flake crabmeat, removing any bits of shell. Cobine mashed egg yolks, crabmeat and next 4 ingredients, mix well.
• Spoon mixture into egg whites. Sprinkle with paprika. Cover and chill until ready to serve.