Crab-Stuffed Deviled Eggs
Recipe type: Appetizer or Side
Serves: 6-12
- 12 extra large eggs
- ⅔ of a cup crabmeat (about 2 ½ ounces, dry), blotted dry on paper towels, any shell fragments removed, and shredded finely
- 4 ½ Tbsp mayonnaise
- a pinch (about ⅛ tsp) of white pepper
- 24 capers
- Hard boil eggs by placing them in a saucepan that will accommodate them all in one layer.
- Cover by an inch with cold water.
- Bring to a boil. Cover and remove from heat and let sit 15 minutes.
- Drain and cover with ice water to cool.
- Peel within 10-15 minutes for easiest peeling.
- Slice eggs in half lengthwise.
- Remove yolks, discarding 2 ½ of them and placing the rest in a mixing bowl.
- Add mayonnaise and white pepper to bowl and mash yolks and mix until uniformly creamy.
- Add crabmeat and mix well.
- Fill egg halves with crabmeat mixture and top each with a caper.
Recipe by Savory Nature at http://savorynature.com/2014/01/28/crab-stuffed-deviled-eggs/
3.2.1275