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
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"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.
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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.