CRAB STUFFED DEVILED EGGS RECIPES
CRAB-STUFFED DEVILED EGGS RECIPE: HOW TO MAKE IT
For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.
Nutrition Facts : Calories 208 calories, FatContent 18g fat (3g saturated fat), CholesterolContent 229mg cholesterol, SodiumContent 279mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 10g protein.
CRAB-STUFFED DEVILED EGGS RECIPE | EPICURIOUS
Provided by EPICURIOUS.COM
Yield Makes 16
Number Of Ingredients 9
Steps:
- Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
- Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
- Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.
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- Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.
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