GMA Recipe: Crabmeat Deviled Eggs

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Crabmeat Deviled Eggs
From chef and author Emeril Lagasse

Crabmeat Deviled Eggs A devilishly delicious combination that will have your family and friends reaching for more.

Ingredients

12 hard-boiled eggs, shelled and cut lengthwise in half

3 tbsp. mayonnaise

2 tbsp. fresh lemon juice

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

1/4 tsp. hot sauce

1/2 lb. lump crabmeat, picked over for shells and cartilage

1 oz. caviar, such as beluga, osetra or sevruga

Directions

1. Remove the yolks from the whites and put in a medium-size mixing bowl, using the back of a fork, mash the yolks, then add the mayonnaise, lemon juice, salt, white pepper, and hot sauce. Stir with the fork to mix. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg-white halves. Chill the eggs for two hours before serving.

2. To serve, garnish with the caviar.

Makes 12 servings (2 deviled egg halves per person)

Recipe from Emeril Lagasse,
"Every Day's A Party" ©1999/William Morrow