Crab meat deviled eggs

24 servings

Ingredients

Quantity Ingredient
1.00 dozen hard-boiled eggs; shelled, halved
¼ cup mayonnaise
½ pounds lump crab meat; picked over
1 for cartilage
1.00 teaspoon minced garlic
1.00 tablespoon minced capers
2.00 tablespoon caper juice
1 salt; to taste
1 freshly-ground white pepper; to taste
2.00 ounce caviar

Directions

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well.

Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar. This recipe yields 2 dozen deviled egg halves.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B12 broadcast 02-27-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-22-1998

Recipe by: Emeril Lagasse

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