Thousand Year Old Deviled Eggs And Crab Recipes

CRAB DEVILED EGGS

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.

CRAB-STUFFED DEVILED EGGS

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.

THOUSAND-YEAR-OLD DEVILED EGGS AND CRAB

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.

DEVILED CRABS

Steps:

• Preheat the oven to 375 degrees F.
• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

EASY DEVILED EGGS

Steps:

• Cut eggs in half.
• Remove egg yolks; mash.
• Blend in bacon and dressing; refill egg whites.
• Garnish with pimiento or parsley, if desired.

THOUSAND ISLAND DRESSING MASTERED

Steps:

• Mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, Worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.