Crab Dev­iled Eggs

Country Woman - - LET’S EAT - —KEVON SHULER CHELSEA, MI

My fam­ily loves crab salad and dev­iled eggs, so I tried com­bin­ing the two. The crab­meat adds a lot of fla­vor. What a hit!

TAKES: 30 MIN. • MAKES: 2 DOZEN

12 hard-boiled large eggs

1 can (6 oz.) crab­meat, drained,

flaked and car­ti­lage re­moved ¹ ₂ cup may­on­naise

1 green onion, finely chopped 1 Tbsp. finely chopped cel­ery 1 Tbsp. finely chopped

green pep­per

2 tsp. Di­jon mus­tard 1 tsp. minced fresh pars­ley

¹ ₂ tsp. salt

¹ ₈ tsp. pep­per

3 dashes hot pep­per sauce 3 dashes Worces­ter­shire sauce

1. Cut eggs length­wise in half. Re­move yolks, re­serv­ing whites. In a bowl, mash yolks. Stir in all re­main­ing in­gre­di­ents.

2. Spoon or pipe into egg whites. Re­frig­er­ate, cov­ered, un­til serv­ing. PER EGG HALF 76 cal., 6g fat (1g sat. fat), 100mg chol., 160mg sod., 0 carb. (0 sug­ars, 0 fiber), 4g pro.

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