Tuesday, April 16, 2013

One Recipe Four Ways: Crab Stuffed Devilled Eggs, Avocados, Tomatoes or an Appetizer Dip

I just love versatile recipes--you know the type.  You have one basic recipe that can easily be adapted into three distinctive dishes.

For Easter 2013, one of the dishes I prepared was "Crab Stuffed Devilled Eggs". I had a lot of filling left, so I placed the extra filling in a small bowl in the middle surrounded by gluten free crackers. And, that got me to thinking. I could simply serve this stuffing as a an appetizer dip. The stuffing would also make a delicious luncheon or bunch dish by stuffing avocado halves or into tomato halves.

Okay, let's look at how to use this one basic recipe:
  • Crab Stuffed Devilled Eggs
  • Crab Stuffed Avocados
  • Crab Stuffed Tomatoes
  • Crab Dip 
Here is my recipe:

6 large eggs, hard boiled, peeled, cut in half and yolk removed
4 ounces lump crab meat
1/4 cup celery finely chopped
2 tablespoons mascarpone cheese, at room temperature
2 ounces cream cheese, softened
1 tablespoon sour cream
1 tablespoon Hellmann's mayonnaise
1 tablespoon Dijon or coarse grain mustard
1 1/2 teaspoons lemon juice, freshly squeezed
1 1/2 tablespoons dried chives
1 1/2 tablespoons Old Bay Seasoning, divided

Here is how I made this recipe:

1. Place eggs in a saucepan. Cover eggs with tap water. Place saucepan over medium-high heat; bring to a boil. When water begins to boil, remove from heat and allow to sit for 15 minutes.

2. Pour water off and replace with cold water to stop the cooking process. Peel eggs and cut in half lengthwise; remove yolk and set aside.

3. While eggs are sitting in hot water, place celery, mascarpone cheese, cream cheese, mayonnaise, sour cream, mustard, lemon juice, chives, egg yolks and 1 tablespoon Old Bay Seasoning in a large mixing bowl. Mix thoroughly until completely blended; set aside.

4. Place crab meat in a small bowl. Using a fork, slightly break the large lumps of crab meat into small, but not fine, lumps. Very gently fold crabmeat into first mixture. Spoon into centers of egg yolks. Place eggs on an egg tray. Garnish by sprinkling entire tray with remaining Old Bay Seasoning.

Author's Note: You may have extra stuffing left. If so, simply place in small bowl in center of the stuffed eggs surrounded by (gluten free) crackers for dipping.

Servings: 6

Preparation Time: 30 minutes
Cooking Time: 10 minutes
Inactive Time: 15 minutes
Total Time: 55 minutes

Nutrition (per serving): 165 calories, 110 calories from fat, 12.4 g total fat, 225.8 mg cholesterol, 301.8 mg sodium, 163.7 mg potassium, 2.2 g carbohydrates, <1g 1.1="" 11.1="" fiber="" g="" o:p="" protein.="" sugar="">

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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