Crab Deviled Eggs | Sonoma-Cutrer Vineyards
This upscale version of a classic recipe will become a new brunch favorite. Pair with The Cutrer.
Ingredients
- 4 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce, preferably white
- 5 ounces Alaskan Dungeness crabmeat, picked over for shells and cartilage
- Salt and drops of hot sauce to taste
- Drops of lemon juice
- Garnish with paprika, preferably smoked, if desired.
More Like This
Crab Deviled Egg Recipe
gluttonlv.com
Deviled Eggs with Crabmeat - Wine4Food
wine4food.com
Crab Claw Deviled Eggs by Reed Dunn - FoodSocial
foodsocial.io
Crabmeat Deviled Eggs Recipe - Pillsbury.com
pillsbury.com
Crab Deviled Eggs from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
app.ckbk.com
Good-Cooking - Crab Stuffed Deviled Eggs
goodcooking.com
Devilled Eggs with Crab Meat - Eggs.ca
eggs.ca
Crab Stuffed Deviled Eggs - Tony Chachere's
tonychachere.com