My son is not a kid that loves sports. He is quite happy with his tap dance class, and he loves school. However, he made friends with two boys who are avid sports enthusiasts, so my son is trying his best to like sports. Last weekend, the Bears were playing the Packers, and he wanted to watch. So, I made the family this appetizer in the spirit of football and tasty appetizers. (I originally got the recipe from Whole Foods; I modified it a little bit because I didn’t have all of the ingredients.)
Crab-Stuffed Deviled Eggs
1 dozen eggs
3 tbsp. mayonnaise
1/2 tbsp. Dijon mustard
2 tbsp. cold water
8 oz. shredded crab meat (we used imitation)
1/2 tsp. salt
dash pepper
Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 to 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.
To prepare the filling, add mayonnaise, mustard and water to yolks and mash. Fold in crab meat. Add salt and pepper and stir. Use two small spoons to scoop filling into egg while halves. Sprinkle with paprika and serve.
Per 2 halves serving: 110 calories, 7 g. total fat, 1 g. carbs, 0 g. fiber, 10 g protein. Enjoy!
This sounds good. I have never had deviled eggs with crab in them before, but whenever crab is involved I don’t see where you could go wrong!