Crabmeat Deviled Eggs
Crabmeat Deviled Eggs
Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley. .| Prep Time:15 min |
| Start to Finish:45 min |
| makes:16 deviled eggs |
| 8 | eggs |
| 1 | can (6 oz) crabmeat, drained, flaked |
| 1/4 | cup mayonnaise |
| 1/2 | teaspoon dry mustard |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 16 | sprigs parsley |
| 1. | Place eggs in single layer; in 3-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes. |
| 2. | Peel eggs; cut in half lengthwise. Slip out yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use. |
| 3. | Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with for****il well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time. |
Nutritional Information 1 Deviled Egg: Calories 70 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 115mg; Sodium 80mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 5g
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