Eggs With Crab Meat 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.

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.

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.

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.
• 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.

CRABMEAT AND EGGS NEW ORLEANS

Steps:

• Saute crabmeat in butter about 5 minutes.
• Stir in salt and pepper.
• Spoon a small amount of crabmeat onto English muffins.
• Top each with a poached eggs.
• Spoon New Orleans Cream Sauce over eggs.
• Sprinkle with paprika.
• New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
• Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
• Stir in remaining ingredients.

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.

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.;

WHISPERY SCRAMBLED EGGS WITH CRABMEAT AND HERBS

Steps:

• Combine eggs and egg whites in a large bowl; beat vigorously with a whisk for 1 minute.
• Add creme fraiche, salt, and pepper; beat vigorously with a whisk for 1 minute.
• Heat butter and oil & crushed red pepper flakes in a large nonstick skillet over medium-high heat.
• Add shallot to pan; saute 2 minutes, stirring frequently.
• Stir in parsley, tarragon, and thyme; reduce heat to medium-low.
• Whisk egg mixture.
• Add egg mixture to pan; cook 1 minute, stirring occasionally.
• Fold in crabmeat; cook 1 minute or until eggs reach desired consistency, stirring gently.
• Arrange 4 baguette slices on each of 4 plates; spoon 1 cup egg mixture onto each serving.
• Garnish with thyme sprigs and serve with hot sauce, if desired.

DIVINELY RICH EGGS BENEDICT WITH CRAB

Steps:

• Preheat the oven to 350 degrees F.
• Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
• Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
• Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
• Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
• To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

CRAB MEAT WITH EGGS

Steps:

• Add the crab meat, scallion, black pepper, rice wine and salt to the beaten eggs.
• Stir until thoroughly mixed.
• Heat the water in a saucepan on medium heat.
• Add the egg mixture slowly into the saucepan, while gently stirring it.
• Serve when the eggs have partially congealed.
• Garnish with corriander leaves.

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 -.

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY

Steps:

• Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
• Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
• Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
• Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
• Enjoy!

MARBLED EGGS WITH CRABMEAT FILLING

Steps:

• Bring water to boil, turn off heat, add tea and steep for 5 min.
• Roll eggs on counter to crack shells all over.
• Do not peel.
• Place eggs in tea, simmer 10 min.
• remove from heat, let eggs cool in tea.
• Refrigerate eggs in cooled liquid at least 1 hour.
• Drain eggs, peel and blot dry.
• Cut in half, scoop out yolks; mash and mix with remaining ingredients.
• Refill egg halves with yolk mixture.

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.