King crab deviled eggs
It is deviled egg time! King crab deviled eggs is our latest deviled egg recipe. During the holidays we had crab meat salad left and mixed this with our deviled eggs. This finger food went well on any platter. Especially for crab meat lovers! This is a new type of egg with alot of flavors. When you prepare crab meat salad first, then the basic of a deviled egg is easy to make! This recipe is all about how you decorate this egg.
Like many of our other deviled egg recipes, always use free range eggs. For this recipe we are using large eggs. When you have a dozen of good quality eggs, you don’t need all the extras to peel an egg when they are coming from the stove.
Crab meat or Surimi
When you use king crab for any recipe, this can be expensive! The other alternative is Surimi sticks. This is white fish with a red skin. This is more affordable and when you slice this thin, you can create crab meat salad. Most of these crab salads are with surimi sticks. When you use canned crab meat, make sure you use a strainer to drain the fluids from the can. Crab meat should be dry when you prepare this.
King crab deviled eggs finger food
Whenever you have a high tea, you can use King crab deviled eggs as finger food. A high tea exist of small sandwiches, fingerfood and sweet pastries or cookies! There are so many combination for this gathering. On Pinterest you can see our high tea board with the lovely teas, recipes and more. There is also a high wine! The food trays are the same. Only you will get wine served and lot’s of cheese.
In the link section you can find our creamy crabmeat salad recipe. You need this for deviled egg cream and decoration on top of the egg. I hope you like this recipe and if you make this King crab deviled eggs, tag us on Instagram. You can also upload an image on our recipe on Pinterest. Enjoy making King crab devileg eggs
Links
- Creamy crabmeat salad recipe
- More deviled egg recipes
- Instagram tag #foodemporium
Cookies and Dough Emporium
20 deviled egg parts
Serves 10 eggs
20 minPrep Time
15 minCook Time
35 minTotal Time
Save RecipeIngredients:
- 10 large free range eggs
- 1 small onion
- 2 tbsp fine chopped parsely or dill
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tsp coarse salt
- 1/4 tsp white pepper
- 3 tbsp cream cheese
- 1/2 tbsp mayonnaise
- 2 tsp granulated sugar
Directions:
- Boil 10 large free range eggs. When water boils set your timer on 11 minutes. Rinse all eggs under cold tab water in the sink and let it rest for 10 minutes. Peel the skin off and cut each egg in two parts or halves.
- Use a food processor and mince 1 small onion and 2 strings of parsely or dille (only the leaves)
- Add all egg yolks and pulse this together with onion and parsely for about 10 times. ( this is to crumble the egg yolks)
- Use 1 tsp worcestershire sauce, 1 tsp mustard, 1/2 tsp coarse salt, 1/4 tsp white pepper, 2 tsp granulated sugar, 2 tbsp cream cheese and 1 tsp mayonnaise. Pulse all ingredients until you see one smooth egg spread.
- When the deviled egg filling is ready, put this in a medium size bowl. Mix this already with 2 tbsp king creamy crabmeat salad and let it rest for 1 hour in the refrigerator. Put all shells on a plate with plastif film and put this in the refrigerator as well!
- Take a large piping bag with round or star nozzle. Fill this bag with deviled egg cream from the refrigerator and fill all shells with cream.
- Use a small fork and decorate the top with creamy crabmeat salad (not too much) and finish with mayonnaise or fresh dill. King crab deviled eggs are ready to serve.
Notes
Prepare creamy crabmeat salad first! See recipe in the link section of the blog. Use large free range eggs for this recipe
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