Dungeness Crab Deviled Eggs

Dungeness Crab Deviled Eggs

(serves 6-8)

When you are in the Pacific Northwest, Dungeness is without question a mandatory order.  It is the most succulent, flavorful, and delicious of crabs (I’m not playing favorites at all).  Combine it with a deviled egg and you are talking a protein packed appetizer that really really rocks.  Enjoy!

6 hard-boiled eggs

1 container (8 ounces) cooked Dungeness crab meat, rinsed and drained

1/4 cup Hellmann’s mayonnaise

2 tablespoons horseradish

1 tablespoon Tabasco

1 lemon, freshly squeezed

salt and freshly ground pepper

hot smoked paprika

2 scallions, diced on a diagonal

Cut your hard-boiled eggs in half and remove yolks.  Save for egg salad or discard.

In a medium sized bowl, mix crab with mayonnaise, horseradish, Tabasco, and lemon.  Season to taste with salt and pepper (most crab meat that has been canned has salt in it–so really taste as you go).  Spoon mixture into eggs and top with scallions and hot smoked paprika.  Chill and serve cold.  Enjoy!


One thought on “Dungeness Crab Deviled Eggs

  1. Pingback: Hurricane Brunch « Cooking with Aurora

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