Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Deviled Eggs with Louisiana Jumbo Lump Crab
The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Servings
4
4
Cuisine Type
- american
Menu Part
- appetizer
Main Ingredient
- Eggs
- Seafood
Source: Olive Blue Catering (Tulane, Sodexo)
The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.
Ingredients
6 hard-boiled eggs
1/2 cup mayo
1 tsp. chives
1 tbsp. Creole mustard
1 tsp. horseradish
Crab Salad
8 oz. jump lump crabmeat
1/4 cup mayo
2 tsp. lemon juice
1 tsp. brown garlic
1/2 tsp. Tabasco
1 tsp. parsley
Steps
Remove shells from eggs. Cut in half.
Remove yolks into metal serving bowl. Reserve white halves.
Add all ingredients and whisk together until 1.5 times original volume.
Using piping bag, pipe mixture into each white half.
Top with Crab Salad mixture (recipe follows).
Crab Salad
Pick through crabmeat and remove any shells; reserve.
Mix together all ingredients, except crabmeat.
Gently fold in crabmeat, as to not break up any lumps.
Spoon mixture over deviled egg and garnish with micro greens.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
