Deviled Eggs with Crabmeat and Cayenne
Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.
4 large eggs
3 Tbs. mayonnaise
1 tsp. Dijon mustard
1 tsp. dry sherry
1/2 tsp. Worcestershire sauce
Big pinch cayenne
2 oz. crabmeat picked over and shredded (scant 1/4 cup)
Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste
Paprika for sprinkling (optional)
Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.
Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.
Let the eggs come to room temperature.
Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.
Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.
Make Ahead Tips
You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
April 3, 2012