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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My family loves crab salad and deviled eggs, so I tried combining the two. The crab meat adds a lot of flavor. What a hit! âKevon Shuler Chelsea, Michigan Ingredients:
12 hard-cooked eggs |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1/2 cup mayonnaise |
1 green onion, finely chopped |
1 tablespoon finely chopped celery |
1 tablespoon finely chopped green pepper |
2 teaspoons dijon mustard |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 dashes hot pepper sauce |
3 dashes worcestershire sauce |
additional minced fresh parsley |
Directions:
1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.
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