WebInstructions. Peel the boiled eggs and slice in half. Pop the yolk out of the eggs and into a small mixing bowl. Set whites aside. Add the mayonnaise, relish, …
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Instead of weighing down fresh crab with a lot of breadcrumbs, this lighter version of deviled crab gets just a sprinkle of them on top for crunch. If you prefer, steam 8 pounds of live blue crabs and pick out the meat to make the filling. For a really cool presentation, scrape out the shells, fill with the crab mixture and bake as directed.
Bacon Crab Deviled Eggs - decadently indulgent deviled eggs loaded with Maryland lump crab meat and crunchy bacon! 1/4 cup chives - diced or left long for a pretty presentation. In a heavy large pot with thick base, cover eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
Preheat the oven to 425 F. Arrange the natural or ceramic crab shells or ramekins on a baking sheet. Divide the crab mixture among the containers, mounding it a bit in the center so that each serving looks generous. Divide the buttery breadcrumbs evenly over each serving.
You can purchase aluminum deviled crab baking shells at specialty kitchen stores or online to use instead of the ramekins. Or, if you are fortunate, you might be able to find real crab shells at your local seafood store. If you use real crab shells, be sure to wash them thoroughly before stuffing.