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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I found this gem in Louisiana Cookin magazine and it has 2 of my favorite things...crabmeat and eggs! Ingredients:
6 hard-boiled eggs, cut in half |
2 tablespoons mayonnaise |
1 tablespoon sour cream |
1 tablespoon creole mustard |
1/4 cup crabmeat, picked over for shells |
2 teaspoons green onions, finely chopped |
2 teaspoons capers, drained |
fresh lemon juice |
salt, to taste |
pepper, to taste |
paprika, for garnish |
Directions:
1. Mash the egg yolks in a medium bowl.
2. Add the mayonnaise, sour cream, and Creole mustard, stir to combine.
3. Gently stir in the crabmeat, green onions, capers and lemon juice.
4. Season with salt and pepper.
5. Fill the egg whites evenly with the mixture and garnish with paprika.
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