Devilled eggs with crab

Using a mix of brown and white crabmeat in this fancy twist on the buffet classic, gives the best result.

Makes 24 halves • Ready in 25mins

12 large eggs

60g good-quality mayonnaise 1 garlic clove, crushed

1tsp mustard powder juice of 1 lemon, and a little zest 1tsp Tabasco (optional)

400g mixed crabmeat a few sprigs of fresh dill, to serve

1 bring a large pan of water to the boil. Reduce to a simmer, add the eggs and cook for 7mins. transfer the eggs to a large bowl of cold water; leave for 10mins then peel the eggs and discard the shells.

2 Cut each egg in half and scoop out the yolk, putting them into a large bowl. use a fork to mash together the yolks, mayo, garlic, mustard powder, lemon juice and zest, and crabmeat. season.

3 spoon the mixture back into the egg whites and serve topped with the dill. Per half: Cals 76, Fat 5g, Sat fat 1g, Carbs 0g