Crab meat deviled eggs
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | dozen hard-boiled eggs; shelled, halved | |
| ¼ | cup | mayonnaise |
| ½ | pounds | lump crab meat; picked over |
| 1 | for cartilage | |
| 1.00 | teaspoon | minced garlic |
| 1.00 | tablespoon | minced capers |
| 2.00 | tablespoon | caper juice |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 2.00 | ounce | caviar |
Directions
Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well.
Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar. This recipe yields 2 dozen deviled egg halves.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-22-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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