brunch egg dish


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's Crab Meat Deviled Eggs



  • 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


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

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This delicious deviled egg recipe from Emeril Lagasse uses salmon and caviar to turn deviled eggs into an elegant appetizer.

1 (6-ounce) salmon fillet
Freshly ground black pepper
1/2 cup sugar
1 dozen hard-boiled eggs, halved
1/2 cup mayonnaise
1 tablespoon minced shallots
1/2 fresh lemon, juiced
2 ounces sevruga caviar

Season the salmon with salt and pepper. Dredge the salmon in the sugar, coating well. Heat a small saute pan, over medium heat. When the pan is hot, add the salmon, and sear for 2 to 3 minutes on each side, until the salmon is caramelized on both sides. Remove from the pan and cool completely. Flake the salmon into small pieces.

Place the egg yolks in a mixing bowl and the whites on a serving plate. Season the whites with salt. With a fork, mash the egg yolks. Add the salmon, mayonnaise, shallots, and lemon juice. Mix well. Season with salt and pepper. Fill the egg whites with the salmon mixture. Cover with plastic wrap and chill completely. Remove and garnish with caviar.

Prep Time: 40 min

6 to 12 servings

Courtesy: Emeril Lagasse, 1999, Emeril Live on Food Network, Eggs

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Here’s another shrimp quiche recipe, since the one I shared last week was so popular.

Chef Damian Thomas says this basic recipe can be used for any kind of seafood. Crawfish, salmon or any type of flaky fish can be substituted for the crab.

Makes 10 servings

1 ½ teaspoons margarine
1 medium onion, diced
3 eggs
1 ¼ pounds shredded mozzarella or any kind of white cheese
½ bunch green onions, diced
1½ cups milk
1/8 teaspoon salt
1/8 teaspoon black pepper
½ pound imitation crab, flaked, or crab or other seafood (see note, above)
1 ¼ pounds steamed small shrimp, cooled
1 (9- or 10-inch) pie shell

Preheat oven to 325 degrees.

Heat margarine in a skillet and saute onions. Mix in a large bowl with eggs, cheese, green onions, milk, and salt and pepper. Mix well. Add crab and shrimp. Pour mixture into pie shell.

Bake 40 to 60 minutes, until golden brown.

And if you’re really interested in crab quiche recipes, check out this post from the Recipe Blog. It looks delicious!

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