 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Ingredients:
8 eggs |
1 (6 ounce) can crabmeat, drained,flaked |
1/4 cup mayonnaise |
1/2 teaspoon dry mustard |
1/4 teaspoon ground red pepper (cayenne) |
16 sprigs parsley (optional) |
Directions:
1. Place eggs in medium saucepan; cover with cold water.
2. Bring to a boil.
3. Reduce heat to low; simmer about 15 minutes.
4. Immediately drain; run cold water over eggs to stop cooking.
5. Peel eggs; cut in half lengthwise.
6. Scoop yolks from 4 eggs into medium bowl.
7. Remove remaining yolks; reserve for another use.
8. Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended.
9. Mound yolk mixture into center of each cooked egg white.
10. Garnish each with parsley sprig (if desired) Cover; refrigerate until serving time.
|
|