I’m spending the weekend on the Eastern Shore with friends, eating, drinking and generally having a good time. We’re all contributing food and wine, so of course, I’ve been drafted to make deviled eggs. I figured I’d stay on theme and incorporate seafood into them. Initially I thought shrimp, but that’s old news. Boring. Dead in the water, so to speak. Instead, I went with crab and it was a hit.
I mixed the crab into the yolk and then topped the eggs with even more crab. Then dusted them with Old Bay for good measure. These are gooood. The aforementioned friends fell on them like a hoard of jackals. Very cute, wine buzzed jackals.
As the weather gets warmer, these will be great for summer parties. Heavy enough to satisfy, but light enough to have you reaching for thirds…or fourths…
- A dozen hard boiled eggs
- 4 tbsp light mayo
- 1/2 cup crab
- Old Bay seasoning
- Peel your hard oil eggs and cut into halves
- Combine yolks, mayo and most of the crab (reserve some to top the eggs with)
- Fill each egg with the yolk/crab mix
- Top eggs with remaining crab
- Sprinkle Old Bay liberally over eggs
- Eat too many