Featured Recipe - Crab-Stuffed Deviled Eggs

Now that football season has started, you will be on the lookout for appetizing finger food to take to football parties or just have on hand for the sudden appearance of friends to watch a special game on your TV set.

Here in crab country, nothing could be easier to fix that this delicious dish that serves 16 people:

INGREDIENTS:

  • 8 large hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons chopped fresh tarragon
  • 1 tablespoon minced shallots
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon hot pepper sauce
  • 8 ounces crabmeat (find this in our fresh seafood stores or the seafood section of a grocery)
  • Fresh tarragon sprigs (optional)

DIRECTIONS:

  • Cut eggs lengthwise in half (football-shaped, if that gives you any ideas).
  • Scoop out their yolks and place the yolks from 4 eggs in a medium bowl (reserve remaining yolks for another use). Mash those yolks with a fork.
  • Mix into the mashed yolks the mayonnaise, chopped tarragon, minced shallots, lemon juice, cayenne, and hot pepper sauce.
  • Mix in crab.
  • Season to taste with salt and pepper.
  • Into the cavity of each egg white half, mound some crab mixture (about 1 heaping tablespoon for each).
  • Place the crab-stuffed deviled eggs on a platter. Garnish each with small tarragon sprig, if desired, and serve when you are ready or refrigerate until half-time.


This recipe can be prepared 4 hours ahead with the results covered and refrigerated for use later.

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