Creole Crab-Stuffed Deviled Eggs
Foto: Host The Toast — Morgan
Bahan-bahan
- 12 eggs, hard boiled, peeled, and halved lengthwise
- 8 ounces lump crab meat, divided
- 1/3 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon sriracha
- 1 tablespoon capers, minced
- 2 teaspoons Creole or dijon mustard
- 2 teaspoons apple cider vinegar
- 1 small shallot, minced
- 1 1/2 teaspoons Old Bay seafood seasoning, divided
- 1 tablespoon fresh parsley, chopped, plus more to top
- 1 tablespoon fresh chives, chopped, plus more to top
- Paprika, to top
Langkah-langkah
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Scoop out the yolks from the hard-boiled eggs and place them in a large mixing bowl. Mash the yolks with fork until no large chunks remain.
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Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, horseradish, sriracha, capers, mustard, apple cider vinegar, shallot, 1 teaspoon of the Old Bay, parsley, and chives.
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Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat with 1/2 teaspoon of Old Bay seafood seasoning. Top the filled eggs with the seasoned lump crab meat. Sprinkle with additional parsley, chives, and paprika.
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Cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.
💰 Estimasi Harga
📋 Rincian Harga Bahan (8% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| eggs | 12 | - | - |
| lump crab meat | 8 ounces | - | - |
| mayonnaise | 0.3333333333333333 cup | - | - |
| prepared horseradish | 1 tablespoon | - | - |
| sriracha | 1 tablespoon | - | - |
| capers | 1 tablespoon | - | - |
| Creole or dijon mustard | 2 teaspoons | - | - |
| apple cider vinegar | 2 teaspoons | - | - |
| shallot | 1 small | - | - |
| Old Bay seafood seasoning | 0.5 teaspoons | Rp 25.000/kg | Rp 1.250 |
| fresh parsley | 1 tablespoon | - | - |
| fresh chives | 1 tablespoon | - | - |
| Paprika | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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