Crabmeat Deviled Eggs

Recipe Ingredients

12		Eggs (large)
3 tablespoons	45ml	Mayonnaise
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Hot sauce
1/2 lb	227g / 8oz	Lump crabmeat - picked over for
		Shells and cartilage
1 oz	28g	Caviar or salmon roe

Recipe Instructions

Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.

Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.

Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK

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