Crab-Stuffed Deviled Eggs

Name: Crab-Stuffed Deviled Eggs
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons Aleppo pepper; 0 teaspoons cayenne pepper, plus more for garnish; 113 grams fresh crabmeat, divided; 1 teaspoon creme fraiche, or more to taste; 1 teaspoon Dijon mustard; 6 larges eggs; 1 Tbsp chopped fresh chives, divided; 2 teaspoons chopped fresh tarragon; 1 teaspoon lemon juice; 1 teaspoons freshly grated lemon zest; 3 Tbsps mayonnaise, or to taste; 1 teaspoons hot pepper sauce, or to taste; 1 pinch salt and freshly ground black pepper to taste; 1 pinch seafood seasoning (such as Old Bay®); 3 drops Worcestershire sauce

Crab-Stuffed Deviled Eggs might be just the hor d'oeuvre you are searching for. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 5g of fat, and If you have aleppo pepper, dijon mustard, salt and pepper, and a few other ingredients on hand, you can make it. It is a very reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 1 hour and 12 minutes.

Instructions

Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch.

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Water

Egg

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Pot

Place over high heat, bring to a simmer, and cover pot once eggs start to move around.

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Egg

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Pot

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.

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Shake

Water

Egg

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Frying Pan

Pot

Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.

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Water

Egg

Separate yolks from egg halves; place yolks into a mixing bowl.

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Egg Yolk

Egg

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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.

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Crabmeat

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.

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Worcestershire Sauce

Seafood Seasoning

Hot Sauce

Dijon Mustard

Black Pepper

Lemon Juice

Mayonnaise

Crabmeat

Egg Yolk

Tarragon

Salt

Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.

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Crab

Egg Yolk

Egg

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.

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Cayenne Pepper

Aleppo Pepper

Creme Fraiche

Lemon Zest

Crab

Salt

Egg

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Bowl

Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper.

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Cayenne Pepper

Chives

Egg

Transfer eggs to a serving platter; refrigerate until serving time.

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Egg

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Ingredients

Servings:

1teaspoons

Aleppo pepper 0teaspoons

cayenne pepper, plus more for garnish 113grams

fresh crabmeat, divided 1teaspoon

creme fraiche, or more to taste 1teaspoon

Dijon mustard 6larges

eggs 1Tbsp

chopped fresh chives, divided 2teaspoons

chopped fresh tarragon 1teaspoon

lemon juice 1teaspoons

freshly grated lemon zest 3Tbsps

mayonnaise, or to taste 1teaspoons

hot pepper sauce, or to taste 1pinch

salt and freshly ground black pepper to taste 1pinch

seafood seasoning (such as Old Bay®)3drops

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.