Crab Deviled Eggs
By Chef John Ash
This upscale version of a classic recipe will become a new brunch favorite. Pair with The Cutrer.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
4 hard-boiled eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce, preferably white
5 ounces Alaskan Dungeness crabmeat, picked over for shells and cartilage
Salt and drops of hot sauce to taste
Drops of lemon juice
Garnish with paprika, preferably smoked, if desired.
For perfect hard boiled eggs: Place eggs in a single layer in a deep sauce pan. Cover by at least two inches of water. Bring to a boil and cook for 2 minutes.
Off heat, cover and let sit until eggs and water are at room temperature, about 15 minutes.
To peel, gently crack all over and starting at big end first, peel under cold running water. Remember that eggs that are at least a week old are better for hard boiling.
Cut the eggs in half lengthwise. Carefully remove the hard yolks from the eggs, making sure not to break the 8 halved whites that remain.
Place the yolks in a mixing bowl. Mash the yolks with a fork
Add the mayonnaise, mustard, Worcestershire sauce, cayenne and sherry
Blend well until the mixture is smooth. Fold in the crabmeat, trying to keep the crab pieces as intact as possible. Season to your taste with salt, hot sauce and lemon juice. Gently spoon into whites. Garnish with paprika and serve.