Yesterday was a beautiful Easter Sunday here in Savannah, GA. It was sunny and bright with temperatures just right for enjoying a brunch outdoors under the canopy of big oak trees. Which coincidentally, is how I spent my Easter Sunday! How did you spend yours? I’ll be posting recipes and photos from brunch in the near future.
Now that the decorated eggs have been hunted and candy consumed, you’re quite possibly wondering how many versions of egg salad can you consume before you just can’t take anymore. Here in the south the issue of what to do with a surplus of eggs is never an issue as deviled eggs are the must-have item at any potluck, party, or other gathering. As much as I love deviled eggs myself, I like to mix things up a bit and create recipes that have a bit of a twist to keep things new and interesting.
If you’ve had issues with boiling eggs and cooking them just right, be sure to check out my post regarding tips for hard-boiling eggs.
Crab Stuffed Eggs
If lump crabmeat is out of your budget or not available, claw meat can be substituted. It will be a bit darker in color, smaller chunks, and just a bit stronger flavored. Cooked bay shrimp can also be substituted in place of the crabmeat.
Yield: 12 servings
2 tablespoons kosher salt
3 tablespoons rice wine vinegar (may also use Champagne or white wine vinegar)Kosher salt and freshly ground black pepper
½ teaspoon finely chopped orange zest (colored part of citrus skin)
1 teaspoon chopped fresh tarragon, dill or minced chives
¼ cup olive oil
1 cup lump crabmeat, picked over to remove any bits of shell
1 ½ teaspoons minced shallot
2 tablespoons finely diced red pepper
2 teaspoon capers in brine, drained
Using the tip of a paring knife or a needle, poke a small hole in the end of each egg.
Place eggs into a 3 quart saucepan and cover with cold water. Add 2 tablespoons kosher salt to water, place over high heat and bring to a boil. When eggs come to a boil, turn off the heat and set timer for 13 minutes. When timer goes off, carefully drain the hot water and place pot in sink. Let cold water run over eggs for about 3 minutes or until it no longer turns warm from the residual heat of the eggs. Let eggs sit in cold water to cool down completely.
While eggs are cooking, place vinegar into a small mixing bowl and add salt and pepper. Whisk to dissolve the salt. Add chopped tarragon and slowly drizzle in olive oil while whisking in a zig-zag pattern to help emulsify dressing.
Place remaining ingredients into a small mixing bowl and drizzle with the dressing. Gently fold to mix ingredients without breaking up the crab anymore than necessary. Refrigerate crab filling until ready to fill eggs. Crab mix can be made up to 1 day in advance.
When eggs are chilled, peel and cut in half lengthwise. Remove egg yolk and discard. Fill cavity of egg with a small mound of the crab salad. Garnish with additional chopped tarragon or finely diced red pepper if desired.