Deviled Eggs with Crabmeat
Jessica B. Harris looks to the Creole cooking traditions of the Caribbean island of Guadeloupe for these deviled eggs, adding crabmeat to the filling. Harris calls this recipe a winner and says the only problem is keeping them from disappearing from the table too quickly.
Jessica B. Harris looks to the Creole cooking traditions of the Caribbean island of Guadeloupe for these deviled eggs, adding crabmeat to the filling. Harris calls this recipe a winner and says the only problem is keeping them from disappearing from the table too quickly.
Ingredients
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6 large hard-boiled eggs, peeled and halved lengthwise
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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½ teaspoon freshly squeezed lemon juice
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2 tablespoons picked crabmeat
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Dash of hot sauce (optional, preferably vinegar-based like Crystal or Frank's)
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⅛ teaspoon salt
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Ground pepper to taste
Method
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Remove egg yolks with a spoon and place them in a small bowl. Place the egg whites on a plate or, better yet, on a deviled egg plate. Add mayonnaise, mustard, lemon juice, crabmeat and hot sauce, if using, to the bowl with the egg yolks. Season with salt and pepper; mix thoroughly with a fork until smooth. Place the mixture in a pastry bag or a plastic baggie with one corner cut off. Pipe the mixture into the egg whites. Garnish with a dusting of paprika, if desired, and serve.
