Devilled Eggs with Crab

Name: Devilled Eggs with Crab
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 sticks celery, finely chopped; 1 Tbsp Dijon mustard; 6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use; 3 Tbsps chopped fresh chives; 1 Tbsp fresh lemon juice; 113 grams lump crabmeat; 2 Tbsps mascarpone cheese, at room temperature; 1 Tbsp mayonnaise; 6 servings Salt and freshly ground black pepper; 1 Tbsp sour cream

Devilled Eggs with Crab takes around 5 minutes from beginning to end. For $1.1 per serving, you get

Instructions

Watch how to make this recipe.

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.

Ingredients you will need

Mascarpone

Salt And Pepper

Dijon Mustard

Lemon Juice

Mayonnaise

Sour Cream

Crab

Celery

Chives

Egg

Equipment you will use

Mixing Bowl

Place the filled eggs on a platter and serve.

Ingredients you will need

Egg

Equipment

Mixing Bowl

Ingredients

Servings:

1sticks

celery, finely chopped 1Tbsp

Dijon mustard 6

hard boiled eggs, peeled, halved, yolks removed and reserved for another use 3Tbsps

chopped fresh chives 1Tbsp

fresh lemon juice 113grams

lump crabmeat 2Tbsps

mascarpone cheese, at room temperature 1Tbsp

mayonnaise 6servings

Salt and freshly ground black pepper 1Tbsp

sour cream

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Larmandier-Bernier Latitude Extra Brut with a 4.8 out of 5 star rating seems like a good match. It costs about 55 dollars per bottle.

Larmandier-Bernier Latitude Extra Brut

Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.