Tuesday, May 12, 2009

Recipe: Crab Salad Deviled Eggs

inspired by a recipe from cooking light magazine... a nice idea for a summer picnic or potluck (i could do without the radishes as garnish, but what the heck...).

also some tips on boiling and soft boiling eggs:

for softboiled: bring water to a boil, lower eggs, turn off heat, cover pot and let stand for 6 mins. then transfer to ice water to cool completely.

for perfect hardboiled: place eggs in pot of room temp tap water (add a little salt... wives tale says that this helps the keep the shells from sticking to the egg whites when you peel them); heat water to a boil; cover pot; turn off heat and let stand for 9 to 10 mins; then off to ice water bath to cool....

Crab Salad-Stuffed Eggs

For best results, slice the radishes as thinly as possible. If you have a mandoline, this is the time to use it, but you can also slice them by hand (small ones are easiest to cut by hand). Chill the radishes and lemon juice at least 30 minutes, and keep in mind that the longer you chill them, the pinker they'll become.


2 cups thinly sliced radishes (about 1 pound)
1 tablespoon fresh lemon juice, divided
1/2 teaspoon salt, divided
8 large eggs
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons plain fat-free yogurt (or mayo if you aren't watching your weight)
1 cup lump crabmeat, drained and shell pieces removed (about 5 ounces)
1/4 cup finely chopped celery (about 3 medium stalks)
1 teaspoon mustard
To taste Old Bay Seasoning
24 butter lettuce leaves

1. Combine radishes, 2 teaspoons juice, and 1/4 teaspoon salt in a bowl; toss. Cover and chill at least 30 minutes.

2. Place eggs in a medium saucepan, and cover with cold water to 1 inch above eggs; bring to a boil. Reduce heat, and simmer 10 minutes. Place eggs in ice water, and cool completely. Gently crack eggshells; peel under cold running water. Cut each egg in half lengthwise. Remove yolks. Press yolks through a sieve into a bowl. Set aside 1 tablespoon yolks. Combine remaining 1 teaspoon juice, remaining yolks, 1/4 teaspoon salt, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add crabmeat, celery, and mustard; stir gently until combined. Taste crab filling and adjust seasoning, if necessary.

3. Arrange a fan of 3 lettuce leaves on each of 8 plates. Cut a thin slice from the bottom of each egg white half to help them sit flat. Pile the crab filling evenly into egg white halves. Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1 tablespoon yolk over egg white halves. Arrange 1/4 cup radish mixture on the other side of each serving.

Yield: 8 servings

CALORIES 140 ; FAT 9.1g (sat 2.1g,mono 4.4g,poly 1.1g); CHOLESTEROL 237mg; CALCIUM 72mg; CARBOHYDRATE 4g; SODIUM 411mg; PROTEIN 11.5g; FIBER 1.3g; IRON 2mg

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