Crab Stuffed Eggs Recipes

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. 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. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a 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.
• 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.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• 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.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Steps:

• Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
• Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
• Spoon mixture into egg whites.
• Sprinkle with paprika.
• Cover and chill until ready to serve.

Steps:

• 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.
• Transfer the filled eggs to a platter and serve.

Steps:

• Spoon out the egg yolks and put them into a large bowl, keeping the egg whites on the side.
• Mash the yolks with a fork and mix well with the crab meat, mayonnaise, relish and Tabasco. Adjust seasoning as necessary.
• Spoon the mixture back into the egg whites, piling it up.
• Sprinkle the chives over the eggs.
• Arrange salad leaves on a plate and place the eggs on top.
• Chill for about 1 hour until ready to serve.

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Steps:

• Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
• Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
• Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.