Thousand Year Old Deviled Eggs And Crab Recipes

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:

• 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:

• Put eggs in a saucepan; cover with water.
• Bring just to a boil.
• Reduce heat; gently simmer 10 minutes.
• Lift out eggs with a slotted spoon; set aside.
• When cool enough to handle, roll eggs on a counter to crack shells all over.
• DO NOT PEEL!
• Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
• Discard tea bags, squeezing to extract as much liquid as possible.
• Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
• Drain eggs; peel and blot dry.
• Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
• Carefully cut the eggs in half lengthwise; remove and mash the yolks.
• Combine yolks with crabmeat, shallots, and minced pickled ginger.
• Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
• Season to taste with salt and pepper.
• Fill each egg half with rounded mound of the crab mixture.
• Top with a small slice of pickled ginger and a piece of chive.