Crab deviled eggs – seasoned with fresh tarragon, and a touch of cayenne, these crab deviled eggs are elegant and simple, yet absolutely decadent – the perfect appetizer for a grand occasion, or celebration.
Hello, my friends! I hope you all had a fabulous Christmas, and a relaxing holiday week!!
For us, It was a marathon of cooking, eating, and celebrating with family and friends, and we somehow also managed to squeeze in a few days of snow play and skiing!
I am certainly taking it easy these final days of the year, mustering up my strength in anticipation of the grand finale – New Year’s Eve! And as is the tradition for us, we’ll celebrate with a huge party, feasting on endless supply of delicious food and drinks (yet again!)
Ever year, it seems, I am the one in charge of the appetizers for the New Year’s celebration, so I’ve been playing with a few ideas, thinking about something fancier, yet something that can easily be scaled up to feed a crowd. Deviled eggs always come to mind, as they are everyone’s favorite, they come out plenty, plus the filling possibilities are endless. This year I thought I’d splurge a bit and make crab deviled eggs. Yes, it sounds as decadent, as it actually tastes!
My initial idea was to make a kind of a hot crab dip, and fill the eggs with it, but I decided against all that cheese and cream. Instead, I opted for a simple filling, with only a few ingredients, which allow the crab meat to shine. I sauteed the crab in butter and added lots of fresh tarragon, green onions, garlic and a bit of cayenne pepper. The distinctive, mild licorice flavor of the tarragon pairs beautifully with the subtle sweetness of the crab meat, and I felt that any other interference with a stronger spice would ruin the perfection.
It’s simple, yet sophisticated, it’s elegant, and it’s scrumptious – the perfect appetizer for a special occasion, like New Year’s Eve!
I only added half of the egg yolks to the filling, so as not to overpower it, but feel free to add all if you wish.
If you are making this for a small crowd, and time permits, serve it while it’s warm. Or, keep the filling warm, and fill the eggs quickly in the last minute, before the party. It tastes good at room temperature as well, but I liked the contrast of the cool egg and warm crab filling better.
- 1 bunch scallions 6 stalks, chopped
- 1 lbs crab meat cooked
- 4 Tbs butter
- 4 Tbs fresh tarragon chopped
- 4 garlic cloves
- 1/2 cup good quality mayonnaise
- salt + black pepper
- dash of cayenne pepper
- 12 eggs
Place the eggs in a pot of salted water, and bring to a boil. Reduce heat, and boil the eggs for 8-10 minutes.
While the eggs are cooking, prepare the filling:
In a saute pan, melt the butter, and add the chopped scallions. Saute for a few minutes.
Add the chopped garlic, and crab meat, and cook for a few more minutes.
Remove the eggs from the stove, pour out the hot water, and immediately submerge in ice cold bath, or leave them under cold running water for a few minutes (to help with the peeling).
Peel, and half the eggs lengthwise.
Remove the egg yolks, and mash only half of them (6) with the mayonnaise. Reserve the rest for another use.
Add the yolk and mayonnaise mix to the crab meat, and season with salt, and pepper.
Mix in the tarragon, and a couple pinches of cayenne pepper. Cook for a minute or so, until the mix is warmed up. Taste and adjust the seasoning if needed.
Spoon the mix into the egg halves, and top with more chopped tarragon, and cayenne.
Serve warm, or at room temperature.