CRAB-STUFFED DEVILED EGGS | ALLRECIPES
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Deviled Eggs
Total Time 1 hours 12 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 12 deviled egg halves
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, CarbohydrateContent 0.6 g, CholesterolContent 96.6 mg, FatContent 5.4 g, FiberContent 0.1 g, ProteinContent 3.7 g, SaturatedFatContent 1.3 g, SodiumContent 96.9 mg, SugarContent 0.3 g
CRAB-STUFFED DEVILED EGGS | ALLRECIPES
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Provided by Chef John
Categories Deviled Eggs
Total Time 1 hours 12 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 12 deviled egg halves
Number Of Ingredients 15
Steps:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Nutrition Facts : Calories 65.8 calories, CarbohydrateContent 0.6 g, CholesterolContent 96.6 mg, FatContent 5.4 g, FiberContent 0.1 g, ProteinContent 3.7 g, SaturatedFatContent 1.3 g, SodiumContent 96.9 mg, SugarContent 0.3 g
More about "deviled crab cakes recipes"
DEVILED CRAB RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 50 minutes
Category Main Dish Crab
Calories 379.6 calories per serving
- Serve the sauce over the crab cakes.
DEVILED CRAB RECIPE | ALLRECIPES
From allrecipes.com
5 INGREDIENT CRAB CAKES - RECIPES | COOKS.COM
From cooks.com
OUR BEST CRAB RECIPES | FOOD & WINE
From foodandwine.com
CLASSIC MARYLAND CRAB CAKES RECIPE
From thespruceeats.com
OUR ABSOLUTE BEST RECIPES USING CRAB MEAT | MYRECIPES
From myrecipes.com
AUTHENTIC MARYLAND CRAB CAKES - BEST 5 STAR JUMBO LUMP ...
From savoryexperiments.com
CRAB APPETIZERS RECIPES | APPETIZERS WITH CRAB MEAT
From crabplace.com
10 BEST QUICK AND EASY CRAB MEAT RECIPES | YUMMLY
From yummly.com
FRESH LUMP CRAB MEAT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FRESH LUMP CRAB MEAT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
5 INGREDIENT CRAB CAKES - RECIPES | COOKS.COM
From cooks.com
OUR BEST CRAB RECIPES | FOOD & WINE
From foodandwine.com
CLASSIC MARYLAND CRAB CAKES RECIPE
From thespruceeats.com
OUR ABSOLUTE BEST RECIPES USING CRAB MEAT | MYRECIPES
From myrecipes.com
AUTHENTIC MARYLAND CRAB CAKES - BEST 5 STAR JUMBO LUMP ...
From savoryexperiments.com
CRAB APPETIZERS RECIPES | APPETIZERS WITH CRAB MEAT
From crabplace.com
10 BEST QUICK AND EASY CRAB MEAT RECIPES | YUMMLY
From yummly.com
FRESH LUMP CRAB MEAT : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com