Crab-Stuffed Deviled Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch. Ingredients:
12 hard-cooked eggs |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat |
2/3 cup mayonnaise |
1/2 cup finely chopped celery |
1/2 cup chopped slivered almonds |
2 tablespoons finely chopped green pepper |
1/2 teaspoon salt |
Directions:
1. Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve. Yield: 2 dozen.
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