Crabmeat Deviled Eggs
Recipe courtesy Emeril Lagasse, 2001
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard [I just use whatever mustard I have on hand]
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt [I also add some white pepper]
- 1/4 teaspoon hot sauce [I add more ;) ]
- 1/2 pound lump crabmeat, picked over for shells and cartilage [Come on, we're not all rich enough to use fresh crabmeat all the time--i use crab nmeat from a can, rinsed]
- 1 ounce caviar or salmon roe [I'm sure this is tasty....but see my comment about $$ above. I usually leave this out]
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.
Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.
Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar. [I like to top with paprika and chopped chives/green onions instead.]
Come on, we all know how to make devilled eggs. Boil the eggs, cut the eggs in half, put the yolks in a bowl, mix in your ingredients, and fill the holes back up. Voila!
Don't forget to keep chilled! Tasty yumminess. I'd like to improve this recipe--it's pretty good, but I might have to add more crabmeat to make me happy. . . or maybe I should use real crab meat. 8/10 (using canned crabmeat).
Extinah's Licks: 1/2 I beleiev it'd be a 5 licker if i used real crab. It still makes me drool just thinking of it...and there are NEVER left overs.