Thursday, December 17, 2009

Crab Deviled Eggs

6 Large Eggs
2 Cups Packed Arugula
4 Ounces Lump Crab Meat
1/4 C Best Foods/Hellman's Mayonnaise
1 T White Vinegar
1 Clove Garlic, Crushed
1/4 t Salt
1/4 t Pepper

Place eggs in a saucepan and cover with cold water. Bring to a boil, remove from heat, cover and let stand for 15 minutes. Drain and peel eggs, let cool.

Place arugula in a microwave safe bowl and microwave for 1 minute or until wilted. Place on a paper towel and get rid of excess water. Chop the arugula finely. Cut cooled eggs in half lengthwise and carefully remove the yolks, leaving the whites in tact. Mash the yolks in a bowl with a fork or pastry cutter. Add all remaining ingredients mixing well. Taste and adjust seasoning. Place egg yolk mixture in a gallon zip lock bag, zip and move all mixture to a corner, you will be using the zip lock bag like a pastry bag. Cut the corner where all the egg mixture is about a half inch up, pipe into each egg half, refrigerate until ready to serve. Garnish with paprika, line serving plate with arugula and place eggs on top.

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