Crab-Stuffed Deviled Eggs

• porciones: 12 deviled eggs
• tiempo activo: 10 minutes
• tiempo total: 40 minutes

Ingredientes

Bottoms:

6 large hard boiled eggs, cut in half with the yolks and whites separated cleanly

2 oz fresh crab meat, chopped

3-4 tbsp mayonnaise (personal preference)

2 tsp chopped tarragon

1 tsp dijon mustard

1 tsp lemon juice

½ tsp hot sauce (or to-taste)

Few drops worcestershire sauce

Pinch of old bay

Salt and pepper to taste (try to actually taste this, crab may already be salty)

Topping:

2 oz fresh crab meat, shredded slightly (use the better looking, red portions)

1-2 tsp creme fraiche or sour cream

Lemon zest from 1 lemon

Aleppo pepper to taste

Chives for garnish

Dusting of cayenne to finish

Salt if needed

Instrucciones

Below is a specific method for hard boiling eggs. Use whatever method is tried and true for you.

Add the 6 cold eggs from the fridge to a large pot. Add in enough cold water to cover and have 1 inch of water above the eggs. Turn the burner on to high heat. Once the water has heated up enough to make bubbles that are slightly moving the eggs, give the pan a quick swirl and turn the heat off. Cover the pot and let the eggs sit in the hot water for 17 minutes. Drain out the hot water and give the pan a little shake to crack the shells a bit. Shock the eggs with cold water, filling up the pot, then drain and do it again. Let them sit in the cold water until chilled, then peel by hand. They should be fairly easy to peel under running water.

Combine the ingredients for the filling, then equally distribute it to the halved whites using a piping bag, spoon, or whatever.

Combine the topping ingredients and equally distribute it to the halved whites. Garnish as desired.

Serve cold, plate up, and enjoy!

Notas

A more fancy and complex take on a common party appetizer in America. The addition of crab pairs nicely with the acidic and spiced deviled egg mixture, elevating the experience. I’d really only make this if you have access to fresh / good crab, otherwise I’d just make regular deviled eggs, or another rendition.