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Crab Deviled Eggs
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12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the
yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley,
salt, pepper, hot pepper sauce and Worcestershire sauce; mix well. Pipe or
spoon into egg whites. Sprinkle with additional parsley. Refrigerate until
serving.
Yield: 2 dozen.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |