Deviled Eggs With Crab Meat (CQ #4 - Wales)
Recipe: #26525
July 14, 2017
Categories: Crab meat, Eggs, Appetizers, Christmas, New Years, Sunday Dinner, Gluten-Free, Low Carbohydrate, more
"Found @ Cooksdotcom, credited to Shar-in & entered here for play in Culinary Quest #4 for the Wales Region - My passionate pursuit of Welsh recipes using crab meat is winding down now w/this & 1 other that will follow it. This recipe is definitely more-suited to home-style Welsh cooking vs the fine-dining category, but may well appeal more to adults as an appy or as part of a salad plate for guests -- Or my Siggi who adores deviled eggs. For my part, I see this recipe as a deviled egg upgrade that I'm pleased to have a part of my recipe collection. Time does not include the time to hard boil & cool the eggs as that has already happened when the recipe begins. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (96.7 g)
- Calories 197.4
- Total Fat - 15.4 g
- Saturated Fat - 5.2 g
- Cholesterol - 232.4 mg
- Sodium - 189.6 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 11.2 g
- Calcium - 43.8 mg
- Iron - 1.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Cut eggs in half lengthwise, remove yolks to a med-sized bowl & mash them w/a fork.
Step 2
Add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt & pepper.
Step 3
Add crab meat & mix well. Refill whites w/yolk mixture & garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 dys.
NOTE: I don't know about you, but mine wouldn't last 3 days, nor would I want them to last any longer than the next day
Tips
- No special items are required.