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Crab Cake Stuffed Deviled Eggs

INGREDIENTS
12 large eggs
1/3 cup mayonnaise
2 tsp. Dijon mustard
3/4 tsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
3/4 tsp. Old Bay
2 tsp. chopped flat leaf parsley
1/4 tsp. Kosher salt
1/8 tsp. ground black pepper
8 oz. lump crabmeat
Salt and pepper, to taste
1/4 cup Panko breadcrumbs
Lemon zest, optional

DIRECTIONS
To hard boil eggs, in a saucepan add eggs and enough water to cover by 1-inch.
Bring to a boil over medium heat.
Cover and remove from heat.
Allow to sit 13 minutes for large eggs.
Drain and rinse eggs with cold water immediately.
To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water.
Peel while warm and refrigerate until ready to eat.
Prepare stand-up eggs by using a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright.
Slice off the top 1/3rd of hard boiled egg.
For traditional deviled eggs, sse a sharp paring knife to cut the egg in half lengthwise.
Remove yolks from all the eggs and transfer to the bowl of a food processor.
Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper.
Process until smooth, stopping to scrape down the sides of bowl if necessary.
Add in the crab and pulse until incorporated.
Add additional mayonnaise, 1 TBSP. at a time if thinner consistency is desired.
Transfer the deviled egg mixture to a piping bag affixed with the star attachment or a Ziploc bag with corner snipped off.
Pipe mixture into egg whites, filling generously.
Garnish with toasted panko, parsley and lemon zest.


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