Robeys Blue Crab Deviled Eggs Food

CRAB RANGOON DEVILED EGGS

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain, then run under cold water to cool slightly. Peel the eggs, halve lengthwise and scoop out the yolks into a food processor.
• Add the mayonnaise, sour cream, mustard, soy sauce, lemon juice and a pinch of salt to the yolks in the food processor and pulse until smooth. Add the crab and pulse a few times to combine. Season with salt. Transfer the yolk mixture to a piping bag fitted with a wide round tip. Pipe the mixture into the egg white halves. Refrigerate until ready to serve. Top with wonton strips and sliced scallions.

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.

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 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.