Saturday, December 17, 2011

Crab-stuffed Deviled Eggs

So I was at G&G Market in Santa Rosa......
If you are at all familiar with this area (Sonoma County) you know that crab season means a very big line and a very long wait at the back of G&G Market as people order crab.  (20 at a time, sometimes!)  So, if I happen to be there and see a nice mountain of the ocean's tastiest gift piled high and only a few people, it's too much of a temptation NOT to grab a ticket!
This is exactly what happened last week as I was shopping for ingredients for AT&T's Christmas party.  I had been asked to contribute my gingersnap ham and a disgustingly sweet bar cookie that I won't mention.  But I also thought deviled eggs would be nice as some people there will neither touch red meat nor sweets. That's when the idea hit me to stuff the eggs with crab and top them with prawns.  If I'd only had enough in my budget to replace the scallion rings with dabs of Beluga......

Crab-stuffed Deviled Eggs

12 eggs, hard-cooked, cooled, peeled, halved and yolks removed and reserved
6 cooked egg yolks
1 12 cups crab meat
6 tablespoons mayonnaise
1 teaspoon Dijon mustard
3 scallions, while part only finely chopped reserve green part where the white ends.
1/2 teaspoon Old Bay Seasoning
Salt to taste
24 large shrimp (35-40 count)
1 rib celery, coarsely chopped
1 small onion, coarsely chopped
1/2 cup parsley, chopped
2 bay leaves
2 teaspoons salt
1 teaspoon pepper corns

In a medium bowl, mash the egg yolks well. Mix in mayonnaise, mustard, scallions, Old Bay Seasoning and salt. Mix well and fold in crab meat.
In the meantime, boil 6 cups of water with celery, onion, parsley, bay leaves, salt and pepper corns. Simmer for 10 minutes. Strain liquid, return to pot and bring to a boil. Add shrimp and cook just until pink.
Remove, cool in ice water bath and peel and reserve.
Fill each egg half with some of the crab stuffing. Top with a cooked shrimp and garnish the center with a ring of green scallion.

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