Crab Deviled Eggs from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
Add a note of elegance to deviled eggs by folding lump crabmeat in to the mashed yolks. This dish will brighten any potluck.
Ingredients
- 1 teaspoon Worcestershire sauce, preferably white
- 2 teaspoons Dijon mustard
- Pimentón (smoked Spanish paprika), for garnish
- Fresh lemon juice, to taste
- ¼ cup (60 ml) mayonnaise
- Hot sauce, to taste
- Fine sea salt
- 5 ounces (140 g) cooked lump crabmeat, picked over for shell
- 4 large hard-boiled eggs
More Like This
Crab Deviled Egg Recipe
gluttonlv.com
Devilled Eggs with Crab Meat - Eggs.ca
eggs.ca
Deviled Eggs with Crabmeat - Wine4Food
wine4food.com
Good-Cooking - Crab Stuffed Deviled Eggs
goodcooking.com
Crabmeat Deviled Eggs Recipe - Pillsbury.com
pillsbury.com
Crab Claw Deviled Eggs by Reed Dunn - FoodSocial
foodsocial.io
Crab Stuffed Deviled Eggs - American Egg Board
incredibleegg.org
Crab & Seafood Deviled Eggs - Recipe | King and Prince Seafood
kpseafood.com