Hi, I love seafood and was wondering if you happened to have?!
Answers: a recipe for crabmeat stuffed eggs?
Crabmeat Deviled Eggs
12 hard-boiled eggs, shelled and cut lengthwise in half
3 tbsp. mayonnaise
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground white pepper
1/4 tsp. hot sauce
1/2 - 3/4 lb. lump crabmeat
Remove the yolks from the whites and put in a medium-size mixing bowl, using the back of a fork, mash the yolks, then add the mayonnaise, lemon juice, salt, white pepper, and hot sauce. Stir with the fork to mix. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg-white halves. Chill the eggs for two hours before serving. Makes 12 servings (2 deviled egg halves per person)
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Eggs Stuffed With Crabmeat
Ingredients
6 hard-boiled eggs
3/4 cup fresh crabmeat , drained and flaked
1/3 cup mayonnaise
1/2 cup celery
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
to taste paprika
Directions
1Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
2Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
3Spoon mixture into egg whites.
4Sprinkle with paprika.
5Cover and chill until ready to serve.
Stuffed Eggs with Crab Meat
6 hard boiled eggs cut crosswise
Salt & pepper
Mayonnaise
1 small can crab meat
Pinch of garlic
Drain crab meat. Mix crabmeat, egg yolks and remainder of ingredients. Cut thin slice off pointed edge of egg whites to that they will not roll over. Fill egg whites with crab meat mixture. Eggs may be decorated to look like little baskets by using sliced lemon rind for handles, with a little piece of parsley at each end of rind. Serve on lettuce.
OR
Crab Meat Omelet with Tasso Hollandaise
1 pound crab meat, picked over for cartilage
1/4 cup minced shallots
2 tablespoons chopped green onions
8 eggs
1/4 cup heavy cream
Salt and pepper
1 cup grated Smoked Gouda cheese
2 egg yolks
1 teaspoon fresh lemon juice
Dash of Tabasco
2 teaspoons water
1 stick melted butter
2 ounces tasso, finely chopped
In a mixing bowl, combine the crab meat, shallots, and green onions together. Season with salt and pepper. In a mixing bowl, whisk the whole eggs and cream together. Season the eggs with salt and pepper. Heat the 2 tablespoons of butter in a 6-inch non-stick saute pan until it foams. Pour in a quarter of the beaten eggs. Using a rubber spatula , pull the cooked egg away from the pan and allow the raw egg to run onto the hot part of the pan. Sprinkle 1/4 cup of the crab mixture and 1/4 cup of the grated cheese over the eggs. When almost set, tap the edge of the pan , opposite of the handle, on the edge of the burner, moving the egg down to the edge of the pan. Tap to fold the egg over by one-third, then fold onto a small service plate. Repeat the process until all the eggs are used. In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, Tabasco, and water, until pale yellow in color. Season with salt and pepper. Be careful not to let the bowl touch the water. Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. To assemble, spoon the sauce over each omelet and garnish with green onions
OR
Crabmeat-Parmesan Quiche
Ingredients
1/2 (15-ounce) package refrigerated piecrusts
3 to 4 green onions, chopped
2 teaspoons olive oil
2 (6-ounce) cans lump crabmeat, rinsed and drained
1 teaspoon grated lemon rind
1/2 teaspoon Old Bay seasoning
1/8 teaspoon ground red pepper
1 cup half-and-half
3 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (5-ounce) package shredded Parmesan cheese
Preparation
Unfold piecrust, and place on a lightly floured surface. Roll to 1/8-inch thickness. Carefully place piecrust in a 9-inch pieplate; fold edges under, and crimp.
Bake on lowest oven rack at 400° for 8 minutes. Cool.
Sauté chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; sauté 2 minutes.
Whisk together half-and-half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into prepared crust.
Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.
Yield:
Makes 6 servings
not stuffed eggs but you might also wanna try this:
Home-Style Crab Egg Foo Young
By The Canadian Living Test Kitchen
Servings: 8 to 10
Ingredients:
1 pkg (7 oz/200 g) frozen crabmeat, thawed
1 tsp (5 mL) vegetable oil
1 cup (250 mL) thinly sliced celery
1 cup (250 mL) bean sprouts
1 cup (250 mL) finely chopped green onions
8 eggs, lightly beaten
1/2 tsp (2 mL) five-spice powder
Sauce:
2 tbsp (25 mL) oyster sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) Chinese rice wine or sherry
1 tsp (5 mL) liquid honey
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) pepper
Preparation:
Place crabmeat in sieve; pick through to remove any cartilage. Firmly press out liquid. Transfer to bowl.
In saucepan, heat oil over high heat; stir-fry celery, bean sprouts and three-quarters of the green onions until sprouts wilt, about 3 minutes. Add to crabmeat.
In large bowl, whisk eggs with five-spice powder until foamy; stir in crab mixture. Brush 8-inch (20 cm) nonstick skillet lightly with oil; heat over medium-high heat. Using 1/3 cup (75 mL) egg mixture for each omelette, pour into pan, shaking pan and stirring with back of fork in circular motion for 10 seconds. Cook, shaking pan occasionally and using spatula to push cooked egg to centre and allow uncooked eggs to flow underneath, until set but still creamy and bottom is light golden, about 1 minute.
Tilt handle up and shake pan to slide omelette up opposite side of pan.Transfer to warm platter. (Make-ahead: Let cool; cover with plastic wrap and refrigerate for up to 24 hours. To reheat, wrap in foil and warm in 350°F/180°C oven for 10 minutes.)
Sauce: Meanwhile, in small saucepan, stir together 1/2 cup (125 mL) water, oyster sauce, soy sauce, wine, honey, cornstarch and pepper; bring to boil over medium heat, whisking until glossy, thickened and smooth. Spoon over egg foo young. Garnish with remaining green onion.