November 24, 2008
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.
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October 9, 2008
This dish is somewhat complicated but looks fabulous on the plate. You can use the white remoulade sauce in other dishes as well.
Ingredients:
4 Creole tomatoes, scoop out centers
8 oz. jumbo lump crab meat (can substitute imitation crab meat)
2 oz. white remoulade sauce
1 oz. basil oil
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