The perfect dish to accompany a light lunch. Always a hit at a buffet.
Crab Stuffed Deviled Eggs
Nutritional Data per 1/2 egg
Calories 47
Total Fat 2.7g
Saturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg
Sodium 131mg
Total Carbohydrates 2.1g
Sugars 1.0g
Protein 3.5g
1 dozen large eggs
1 tablespoon Dijon mustard
1/8 cup sour cream, Creme Fraiche or good mayonnaise
1/8 cup greek yogurt
1 tbsp pickle relish
pinch cayenne(optional)
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 greek yogurt, sour cream, chives, relish and lemon juice.
Gently fold in the crabmeat.
Season with salt and pepper and garnish with snipped chives.
Optionally dust with a little cayenne or paprika
Chill before serving
Crab Stuffed Deviled Eggs
Nutritional Data per 1/2 egg
Calories 47
Total Fat 2.7g
Saturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg
Sodium 131mg
Total Carbohydrates 2.1g
Sugars 1.0g
Protein 3.5g
1 dozen large eggs
1 tablespoon Dijon mustard
1/8 cup sour cream, Creme Fraiche or good mayonnaise
1/8 cup greek yogurt
1 tbsp pickle relish
pinch cayenne(optional)
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 greek yogurt, sour cream, chives, relish and lemon juice.
Gently fold in the crabmeat.
Season with salt and pepper and garnish with snipped chives.
Optionally dust with a little cayenne or paprika
Chill before serving
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