July 14, 2017
Shellfish, Crab meat, Eggs,
Appetizers, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Christmas, Entertaining, New Years, Sunday Dinner, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Gluten-Free, Low Carbohydrate more
Add toRecipe Book
Add toShopping List
"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!"
Cut eggs in half lengthwise, remove yolks to a med-sized bowl & mash them w/a fork.
Add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt & pepper.
Add crab meat & mix well. Refill whites w/yolk mixture & garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 dys.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
There is probably no better gift that you can give Mom than a homemade gift. And what...
What a wonderful recipe. I really like deviled eggs, but since I like egg salad even more, I almost always opt for egg salad over deviled eggs if I take the time to boil the eggs. But this recipe might have just changed my mind. I followed the recipe exactly other than using regular mustard and leaving out the celery (can't stand it). I ate a few after chilling for about an hour, and ate 2 more after 24 hours+ in the fridge. Definitely like them better after the flavors get to blend in the fridge overnight. But good enough to bring to a potluck same day (with a sprinkling of paprika to make them prettier). They are also more hearty with the crab. This one's a keeper.