Crab-stuffed Eggs

Crab-stuffed Eggs Recipe: Delicious Seafood with a Tangy Flavor

Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

Crab-stuffed eggs are a delicious and elegant appetizer that is perfect for any special occasion or gathering. The combination of creamy egg yolks, savory crab meat, and succulent shrimp creates a flavorful and impressive dish that will surely impress your guests.

History

The origins of crab-stuffed eggs are not entirely clear, but they are believed to have originated in the United States as a variation of deviled eggs. The addition of crab meat adds a unique and luxurious twist to this classic dish, making it a popular choice for seafood lovers.

Ingredients

8 hard-boiled eggs
120 – 180 g of crabmeat or surimi
2 tbsp of sour cream
1 tsp of tomato paste
tabasco sauce
salt and pepper
16 shrimp
fresh dill sprigs

How to prepare

Chop the crab meat into small pieces.
Peel the eggs and cut them in half, then remove the yolks.
In a bowl, combine the yolks with sour cream, tomato paste, and tabasco sauce.
Season with salt and pepper to your taste, then gently mix in the crab meat.
Fill the egg halves with this mixture.
Garnish with shrimp and dill leaves.

Variations

Substitute crab meat with lobster or smoked salmon for a different flavor profile.
Add chopped chives or green onions for extra freshness.
Top with a sprinkle of paprika or cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Be sure to use fresh and high-quality ingredients for the best flavor.

- Make sure to chop the crab meat into small pieces for easy mixing.

- Adjust the amount of tabasco sauce to suit your taste preferences.

- Garnish with fresh dill sprigs for a pop of color and added freshness.

Serving Suggestions

Serve crab-stuffed eggs as an appetizer at a cocktail party or as part of a seafood-themed meal. They pair well with a crisp white wine or a refreshing cocktail.

Cooking Techniques

Boil the eggs until they are hard-boiled for easy peeling.

- Mix the filling gently to avoid breaking up the crab meat.

- Garnish with shrimp and dill leaves for an elegant presentation.

Ingredient Substitutions

Use imitation crab meat if fresh crab is not available.

- Substitute Greek yogurt for sour cream for a lighter option.

- Use hot sauce instead of tabasco sauce for a different level of heat.

Make Ahead Tips

Prepare the filling and hard-boiled eggs ahead of time and assemble just before serving for the best results.

Presentation Ideas

Arrange the crab-stuffed eggs on a platter and garnish with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve crab-stuffed eggs with a side of mixed greens or a light salad for a complete meal. Pair with a glass of sparkling wine or a citrusy cocktail for a refreshing combination.

Storage and Reheating Instructions

Store any leftover crab-stuffed eggs in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of crab-stuffed eggs contains approximately 150 calories.

Carbohydrates

Each serving of crab-stuffed eggs contains approximately 3 grams of carbohydrates.

Fats

Each serving of crab-stuffed eggs contains approximately 8 grams of fats.

Proteins

Each serving of crab-stuffed eggs contains approximately 10 grams of proteins.

Vitamins and minerals

Crab-stuffed eggs are a good source of vitamin D, vitamin B12, and selenium.

Alergens

Crab-stuffed eggs contain eggs, shellfish (crab and shrimp), and dairy (sour cream), which may be allergens for some individuals.

Summary

Crab-stuffed eggs are a nutritious and protein-rich appetizer that is perfect for special occasions. They are relatively low in carbohydrates and calories, making them a great choice for those watching their intake.

Summary

Crab-stuffed eggs are a delicious and elegant appetizer that is perfect for any special occasion. With a creamy and flavorful filling of crab meat, sour cream, and spices, these eggs are sure to impress your guests. Serve them as part of a seafood-themed meal or as a standalone appetizer for a memorable dining experience.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a warm summer afternoon, and I was visiting my dear friend, Margaret, in her cozy kitchen. She had just returned from a trip to the coast, and she was eager to show me a new recipe she had learned while she was there.

As she pulled out a platter of beautifully garnished Crab-stuffed Eggs, I couldn't help but marvel at how elegant they looked. The creamy filling was perfectly piped into the halved egg whites, topped with a sprinkle of paprika and a garnish of fresh parsley. I could already imagine how delicious they would taste.

Margaret explained that she had learned the recipe from a local seafood chef who had generously shared his secrets with her. She had watched him prepare the dish with such precision and expertise that she had been inspired to recreate it herself.

I watched intently as Margaret demonstrated how to make the filling. She combined lump crab meat with mayonnaise, Dijon mustard, lemon juice, and a dash of hot sauce. The mixture was seasoned with a blend of herbs and spices, including paprika, garlic powder, and onion powder. As she carefully folded in the ingredients, the aroma of the crabmeat wafted through the kitchen, making my mouth water.

Next, Margaret showed me how to boil the eggs just right so that they would be perfectly cooked and easy to peel. She carefully peeled the eggs and gently removed the yolks, placing them in a mixing bowl with the crab mixture. She expertly mashed the yolks and blended them with the crab, creating a rich and creamy filling that was ready to be piped into the egg whites.

I eagerly took over the piping bag and filled each egg white half with the crab mixture, swirling it into a decorative shape on top. I sprinkled each egg with a touch of paprika and placed a sprig of parsley on top, just like Margaret had shown me. The finished Crab-stuffed Eggs looked almost too beautiful to eat, but I couldn't resist taking a bite.

The first taste was heavenly. The creamy filling was perfectly seasoned, with the delicate flavor of the crab shining through. The texture was smooth and velvety, contrasting with the firmness of the egg whites. I savored each bite, enjoying the burst of flavors and the satisfying crunch of the garnishes.

From that moment on, Crab-stuffed Eggs became a favorite dish in my repertoire. I made them for family gatherings, potlucks, and special occasions, always receiving rave reviews from everyone who tried them. I even entered them in a cooking competition once, where they won first prize!

Over the years, I have made some variations to the original recipe, adding my own twist with different herbs and seasonings. Sometimes I like to sprinkle a bit of Old Bay seasoning on top for a touch of spice, or garnish with a drizzle of sriracha for an extra kick. Each time I make them, I think back to that day in Margaret's kitchen and how her passion for cooking inspired me to learn and create something delicious.

Now, as I pass on the recipe for Crab-stuffed Eggs to my own grandchildren, I hope that they will be as captivated by it as I was. I hope that they will learn to appreciate the joy of cooking and the art of sharing delicious food with loved ones. And most of all, I hope that they will remember the love and friendship that went into creating this special dish, just as I do every time I make it.