King Crab Deviled Eggs

A little crab goes a long way in these flavorful stuffed eggs. The devilish part comes from a creamy mix of savory ingredients, all of which complement taste of the crab, rather than masking it. Quick and easy to do, but there are some useful tips for taking a simple egg from the ordinary to a delicacy!

Of course you can use any crab, but crab straight from the shell will have a fresh brininess that really takes these over the top. A heavy shelled crab, such as king crab, usually will come pre-scored for easier access, but it  often requires some more work.

Use a hand-held lobster or nut cracker for the task, since actually smashing it (like with a mallet, or hammer, or a rock….) will shatter the shell into many, many little pieces. So, crack if you need to, but the more you can push through from one side to the other with your finger, the easier it is to ensure no bits of shell need to be fished out! 

Hardboiled eggs, properly done, are key to the success of the deviled eggs. Luckily they are easy to do, and this method always works for me so I have firm, but not dry, well-centered yolks without any green at all.                        Always use fresh eggs.

• Bring eggs to room temperature (about 15 to 20 minutes at 70 degrees)
• Place in a single layer in a pot
• Cover with cold water
• Heat to a boil on medium heat
• When they reach the boiling point, keep at very  low boil and start the timer
• Cook at a very low boil, uncovered, for 15 minutes
• Drain and run cold water into the pot and over the eggs for a few minutes
• Add a handful of ice cubes to enough cold water to cover and allow to cool completely
• When cool, gently crack the shell against the counter and peel away the shell under cool running water
• Drain on a paper towel

 

After the crab and eggs are ready, time to make the stuffing!

Ingredients: (Enough stuffing for 6 large hardboiled eggs – 12 halves)

• 1/3 cup shelled crab meat
• Yolks from 6 halved hard boiled eggs
• Two tablespoons Dijon mustard
• Three tablespoons mayonnaise
• 1 small scallion, finely minced
• 2 dashes Worcestershire sauce
• 1 dash cayenne pepper (optional)
• Salt and pepper

In a medium bowl, break up the pieces of crab with a fork, add the egg yolks and all other ingredients except for salt and pepper. Continue to mix with the fork until thoroughly combined and creamy. Add more mayo if needed, since things will vary somewhat depending on the size of your eggs. Taste for salt and pepper, then fill the cavity in the empty egg white halves with the mixture.

 

Garnish with paprika and a sprig of parsley, or a small piece of crab and parsley. Enjoy! These are a wonderful appetizer, but are also great for a brunch dish.