GMA Recipe: Emeril's Crab Meat Deviled Eggs

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Emeril's Crab Meat Deviled Eggs
From chef and author Emeril Lagasse
1998

Crab Meat Deviled Eggs photo

Ingredients

1 dozen hard boiled eggs, shelled and cut into half

1/4 cup mayonnaise

1/2 pound lump crab meat, shelled and picked for cartilage

1 teaspoon minced garlic

1 tablespoon minced capers

2 tablespoons caper juice

salt

freshly ground white pepper

1 tablespoon finely chopped fresh parsley leaves

Directions

Remove the yolks from the whites and place in a mixing bowl. Using the back of a fork, break the yolks into small pieces.

Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper.

Spoon the mixture into the white halves. Chill the eggs completely and garnish with parsley.

Yields: 2 dozen eggs