Crab-Stuffed Eggs is a very delicious and eassy to make recipe.Actually, the crab isn’t only on top of these eggs; it’s also inside. Making these is quite simple. My renowned 17-minute method for cooking eggs is used in this dish.
- 7 large eggs
- 5 ounces fresh crab meat
- 4 tablespoons mayonnaise
- 3 teaspoons chopped fresh tarragon
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon hot pepper sauce
- 1 pinch seafood seasoning
- 4 drops Worcestershire sauce
- 2 pinch salt and black pepper to taste
- ½ teaspoon freshly grated lemon zest
- 2 teaspoon creme fraiche
Korean Yogurt Soju Cocktail
- ½ teaspoon Aleppo pepper
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon cayenne pepper
- In a big pot, pour enough cold water to completely cover the cold eggs you just removed from the refrigerator. Place over high heat, simmer, and after eggs begin to stir, cover the pot. 17 minutes should pass after removing from heat.
- Shake the saucepan to slightly crack the eggs, then drain the boiling water from the pan. Pour out any remaining cold water from the pot and then add extra cold water to it. Allow eggs to cool in water for a while. Eggs should be peeled and cut lengthwise.
- Egg yolks should be separated from egg whites and placed in a mixing dish.
- On a platter, divide the crab meat into two equal parts, one with the small bits and one with the eye-catching, larger pink chunks. Larger pieces are in the reserve part.
- Add the smaller-chunky crab flesh portion to the egg yolks after chopping. Fork-mash the yolks. Add the seafood seasoning, Worcestershire sauce, hot pepper sauce, tarragon, Dijon mustard, lemon juice, mayonnaise, salt, and black pepper.
- Put the yolk mixture in a piping bag with a medium-sized tip. Fill the spaces in egg halves with piped crab filling.