Recipe for Crab Stuffed Deviled Eggs
Appetizers... Dips & Spreads

CRAB STUFFED DEVILED EGGS

    Crab Stuffed Deviled Eggs

    Source: This recipe is accredited to Byron Taylor of Crisfield, Maryland, and was 3rd Place Winner of the 2000 Crab Cooking Contest (Appetizer Division) in Crisfield, Maryland.

    2 cups jumbo lump crab meat
    1 cup mayonnaise
    1/2 tablespoon Old Bay seasoning
    1 teaspoon vinegar
    1/2 tablespoon Worcestershire sauce
    1/3 cup celery
    Dash of garlic powder
    Dash of Tabasco sauce
    12 large eggs

    Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and remaining ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve.

    Makes 8 servings.


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