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.