Crabby Deviled Eggs

Crabby Deviled Eggs

Don't those look amazing? Who doesn't love to walk into a party and see a tray of delicious deviled eggs! Here at the Graham & Rollins Test Kitchen we are raising the deviled egg game by combining this party favorite with our delicious lump crab meat. You'll have to trust us when we say they are irresistible. This Easter if you are lucky enough to live near the market you can skip time (and mess) of making these tasty treats and call to order a tray. They will be an Easter brunch hit!
If you aren't so lucky, or just like to make everything yourself we are about to share the recipe for the eggs above. A refreshing lemon dill flavor to help usher in Easter and springtime. Of course spring also means the start of crab season here on the Chesapeake.
So, to start you need to get some great quality crab meat  .
We need a dozen eggs hard boiled. I've tried several methods and find the best to be to use store bought eggs, place them in a pot and just cover with COLD water. Place on the stove on high and when the water begins to boil turn down the temp and continue to boil gently for 8 minutes. Remove from stove and immediately place into cold water to cool. If you have your own method that works for you go right ahead.
                                         Once the eggs are peeled, cut in half and place all the yolk in a mixing bowl
You'll need to add in mayonnaise, dijon mustard, lemon, J O spice, dill, green onion to make a nice evenly mixed mixture. Don't add your crab just yet, we don't want to mash those tasty morsels
Now gently fold in a half pound of that delicious crab meat, breaking it up gently so that every bite is full of crab. Using a melon baller or two spoons scoop and pile high each of those eggs! Garnish with a sprinkle of JO Spice and top with a juicy lump for extra crabtastic taste. Chill for at least 1 hour for best taste. Most important...taste and enjoy!
Lemon Dill Crabby Deviled Eggs ingredients list
12 eggs, hard-boiled and split lengthwise
1/2 cup Mayonnaise
2 teaspoon Dijon Mustard
1 Tablespoon dried dill or 2 Tbs fresh dill finely chopped
2 teaspoons JO Spice Seafood Seasoning plus 1 tsp for garnish
1/2 lemon juiced
1 Tablespoon fresh chopped green onion

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