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Crabmeat Deviled Eggs
The Gulf Coast is known for its flavorful blue crabs, the meat of which is often served in New Orleans restaurants as a decadent topping for sautéed fish. While blue crab makes these spicy deviled eggs extra special, any kind of crabmeat can be substituted here.
- 6 eggs, hard boiled and peeled
- 1/3 cup Blue Plate® Mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon capers, finely chopped
- 1 teaspoon cornichons, finely chopped
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound crab claw meat (or lump crabmeat)
- Chives (or microgreens), thinly sliced, for garnish
- Slice eggs in half, carefully remove yolks and set whites aside.
- Press yolks through a fine mesh sieve into a small bowl. In another small bowl, combine mayonnaise, lemon juice, capers, cornichons, Dijon mustard, Worcestershire sauce, hot sauce, salt and pepper and mix well. Add the egg yolks and whisk until combined.
- Gently fold egg yolk mixture into crabmeat and mix until just combined. Do not overmix. Transfer mixture to a piping bag and pipe into the well of each egg white.
- Garnish with chives and serve chilled.