Got this recipe in an e-mail today from Don Grissom. Thought I'd share it with all of you.
Enjoy,
Chris
-------------
Deviled Eggs with Crabmeat
The following new deviled egg variation, with its alluring chunks of crabmeat, is even more cause for festivity; shellfish is a wonderfully sympathetic flavor in this ensemble. And it's no harder to make!
D.G.'s note, maybe make two batches and in the 2nd batch sub lox for the crab. Could always go over the top and top with some caviar. Also, if you have the smoked paprika it would be a nice touch instead of using that flavorless stuff.
Yield 16 egg halves
8 hard-boiled eggs
1/2 cup Hellmann's mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne (or more to taste)
1/4 teaspoon dry sherry
1/2 pound backfin crabmeat, picked over for shells and cartilage
paprika for garnish
1. Cut the eggs in half lengthwise. Carefully remove the hard yolks from the eggs, making sure not to break the 16 halves of hard-boiled whites that remain. Place the yolks in a mixing bowl.
2. Mash the yolks with a fork. Add the mayonnaise, mustard, Worcestershire sauce, cayenne and sherry. Blend well until the mixture is smooth. Fold in the crabmeat, trying to keep the crab pieces as intact as possible. Season with salt and black pepper to taste.
3. Divide the crabmeat mixture among the 16 halves of hard-boiled egg whites, placing the mixture in the cavity where the yolks used to be. Sprinkle decoratively with paprika and serve.
Hard Boil Eggs
HERE'S HOW TO HARD BOIL EGGS SO THEY WILL LOOK GOOD IF SERVED UNPEELED, PEEL EASILY, AND BE COOKED PERFECTLY
For Easy Peeling:
Store peeled eggs: Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.
For Perfect "Picnic" Eggs, Served With Their Shells On:
SAFETY NOTE: It is not safe to leave hard boiled eggs (including those in their shells) out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard the leftovers. Do not allow children to eat eggs that have been hidden in the garden by the Easter Bunny. Candy Easter eggs are safer (if less nutritious).
TIPS
To center yolks perfectly in anticipation of making deviled eggs: place a rubber band around the carton of eggs, and set the carton on its side in the refrigerator for 24 hours before hard boiling the eggs. Yolks will be centered.
Very fresh eggs (such as eggs purchased at Easter time, when turnover is high) can be difficult to peel, no matter what method is used.
Enjoy,
Chris
-------------
Deviled Eggs with Crabmeat
The following new deviled egg variation, with its alluring chunks of crabmeat, is even more cause for festivity; shellfish is a wonderfully sympathetic flavor in this ensemble. And it's no harder to make!
D.G.'s note, maybe make two batches and in the 2nd batch sub lox for the crab. Could always go over the top and top with some caviar. Also, if you have the smoked paprika it would be a nice touch instead of using that flavorless stuff.
Yield 16 egg halves
8 hard-boiled eggs
1/2 cup Hellmann's mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne (or more to taste)
1/4 teaspoon dry sherry
1/2 pound backfin crabmeat, picked over for shells and cartilage
paprika for garnish
1. Cut the eggs in half lengthwise. Carefully remove the hard yolks from the eggs, making sure not to break the 16 halves of hard-boiled whites that remain. Place the yolks in a mixing bowl.
2. Mash the yolks with a fork. Add the mayonnaise, mustard, Worcestershire sauce, cayenne and sherry. Blend well until the mixture is smooth. Fold in the crabmeat, trying to keep the crab pieces as intact as possible. Season with salt and black pepper to taste.
3. Divide the crabmeat mixture among the 16 halves of hard-boiled egg whites, placing the mixture in the cavity where the yolks used to be. Sprinkle decoratively with paprika and serve.
Hard Boil Eggs
HERE'S HOW TO HARD BOIL EGGS SO THEY WILL LOOK GOOD IF SERVED UNPEELED, PEEL EASILY, AND BE COOKED PERFECTLY
- Bring eggs to room temperature. (If you have not ?planned ahead? place the eggs in a bowl of tepid water until they reach room temperature.)
- Puncture a small hole in the large end of the egg with a straight pin or with an ?egg poker? ? a very inexpensive device made for this purpose. (This will allow the pressure to equalize between the air pocket in the shell and the hot water, to avoid cracking the shell when it is placed in the hot water.)
- Bring a generous amount of water to a boil in a saucepan large enough to hold the eggs comfortably. [NOTE: No matter how large the pan, do not cook more than 18 eggs at one time.]
- With a large spoon, gently lower the eggs, one by one, onto the boiling water. [NOTE: Adding the eggs will cause the water to stop boiling, because the water temperature will be lowered.]
- When the water returns to a boil, lower the heat and gently simmer the eggs for exactly 11 minutes. (Very hard boiling may crack shells.)
For Easy Peeling:
- Pour the eggs and their cooking water into the sink or a colander to drain.
- Immediately run cold water over the eggs, to stop cooking.
- Crack the egg shells all over (against the side of the sink, or using the back of a large spoon) while constantly running the cold water over the eggs.
- Once the shells are cracked all over, you can peel them immediately, or wait to peel them until you are ready to do so. (Refrigerate the eggs if you wish to store them for longer than an hour or so.)
- Peels should slip off easily.
Store peeled eggs: Peeled hard boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week (change the water daily) or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.
For Perfect "Picnic" Eggs, Served With Their Shells On:
- Instead of pouring the eggs and water into the sink, remove each egg with a slotted spoon and place in a large bowl filled with ice and water.
- Leave in the ice water bath until completely cooled.
SAFETY NOTE: It is not safe to leave hard boiled eggs (including those in their shells) out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard the leftovers. Do not allow children to eat eggs that have been hidden in the garden by the Easter Bunny. Candy Easter eggs are safer (if less nutritious).
TIPS
To center yolks perfectly in anticipation of making deviled eggs: place a rubber band around the carton of eggs, and set the carton on its side in the refrigerator for 24 hours before hard boiling the eggs. Yolks will be centered.
Very fresh eggs (such as eggs purchased at Easter time, when turnover is high) can be difficult to peel, no matter what method is used.