Emeril's Crab Meat Deviled Eggs Appetizer Recipe

Once I started looking for deviled egg recipes for our Thanksgiving appetizers, I found several to consider.  I never knew there were so many ways to prepare deviled eggs! Here is another one from Emeril Lagasse that showcases his love for incorporating crab meat into his dishes.

Emeril

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 (you could use imitation crab meat in a pinch)
• 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

Courtesy: New Orleans chef and author Emeril Lagasse, 1998