Thursday, April 14, 2011

Crab Stuffed Deviled Eggs



Can you say Ladies Luncheon?

These were the perfect spring fling to go with the rest of my ladies lunch menu.

Why are deviled eggs so delicious? I have stuffed them with anchovies; pickled or not; with smoked trout; and now fresh lump crab.
They are always the first thing to disappear on the buffet.

This recipe is from the book Heart of the Artichoke by Chez Panisse chef David Tanis. Here, Mr. Tanis uses creme fraiche and the best lump crabmeat with spring chives (which are popping up in my garden!) and a hint of cayenne and spoons them into hard boiled eggs. Lovely.

I think next time I will use my old faithful Hellman's mayo, just because I like it better than creme fraiche. What can I say? maybe a bit unsophisticated, oh well.



Crab Stuffed Deviled Eggs: (adapted from Heart of the Artichoke)

1 dozen large organic eggs
1 tablespoon Dijon mustard
1/4 cup sour cream or creme fraiche (I like mayo)
1 tbsp pickle relish (my addition, cause I can't have deviled eggs without relish)
Generous pinch cayenne
1 tablespoon snipped chives
1/2 pound crabmeat, picked over for shells and cartilage
Juice of 1/2 lemon
Salt and pepper

Hard boil the eggs for 10 minutes and once cool, slice in half and remove the yolks.

Mash the yolks with the creme fraiche, chives, relish (if using) and lemon juice.
Gently fold in the crabmeat. Season with salt and pepper and garnish with snipped chives.



Can be made a few hours ahead.

Enjoy!

13 comments:

Linda said...

Looks Delish!! Gotta love a SUPER deviled egg!!!

Ciao Chow Linda said...

I always make the same old traditional filling. this would be a delicious departure.

doggybloggy said...

you have been stuffing it lately - and I think it goes without saying that I am going to copy this but dont worry I will credit you in very fine super teeny tiny print.

kat said...

Funny I've never had them stuffed with anything but eggs

The Japanese Redneck said...

I bet that crab did send them over the top!

Content in a Cottage said...

These sound and look delish. I know you are a Hellmann's girl but please buy a jar of Trader Joe's Real Mayonnaise (preservative free and unsweetened) and be prepared to switch. It's good enough to eat with a spoon. See you tomorrow.

Anonymous said...

Day-glo blue-green pickle relish!?! Next ladies-who-lunch, mince up some cornichons, dah-ling.

Anonymous said...

http://www.chefsbest.org/pickle-relish-award-winner-1053.htm

Merve said...

Omigosh, living in Baltimore I love crab stuffed *anything* so I definitely gotta try this! Thanks for sharing.

Lisa in Delaware said...

Yum! I agree with you, Stacey. Gotta have the pickle relish and the Hellman's. And, I do have a jar of TJ's mayo but it's too runny and doesn't have that addictive little tang that Hellman's has. I've also put chutney in my devilled eggs for a change, but will try crabmeat next time. Sorry, no sharing at that price/lb.! Lisa

Sam @ My Carolina Kitchen said...

Stacey, have you ever noticed that whenever you serve deviled eggs, they are the first to go at a party or luncheon?

I just wish mine looked as pretty as yours do.
Sam

Proud Italian Cook said...

Oh this puts my deviled eggs to shame!

tasteofbeirut said...

I agree, they are always the first to go: must be the creaminess, the smallness , the eggness, something! Love the crab meat in them, yum!