Dungeness Crab Deviled Eggs from Whisk Cooking Class
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Dungeness Crab. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
1-ounce Dungeness Crab meat, divided
2 large eggs, room temperature
1 Tbsp mayonnaise
1/2 tsp creme fraiche
1/2 tsp minced tarragon
1/2 tsp dijon mustard
1/2 tsp lemon juice
Scant pinch Old Bay seasoning
1 drop of Worcestershire sauce
Pinch of Aleppo pepper
1/2 tsp minced chives
Paprika for garnish
Bring a small saucepan of water to a boil (enough to cover eggs by 1 inch) over high heat.
Easy-to-Peel Hard Boiled Eggs:
Gently lower the eggs into the boiling water and reduce to medium heat. Gently boil for 10 minutes.
Immediately remove them from boiling water and drop them into an ice water bath to cool breaking the shells of the eggs as you put them in the ice bath.
Peel the eggs, cut in half lengthwise and remove the yolks into a mini food processor, add the mayonnaise, creme fraiche, tarragon, dijon, lemon juice, Old Bay, Worcestershire, and Aleppo pepper, process until smooth. Taste and add salt as needed.
Reserve 4 large pieces of Dungeness crab, add the remaining crab to the egg yolk mixture, and gently fold in with a rubber spatula.
Scoop equal amounts of the yolk and crab mixture back into the egg white halves.
Top each egg with a piece of Dungeness crab, sprinkle with chives, and dust with paprika. Enjoy!
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Dungeness Crab to use premium seafood for all your cooking. Bon appétit!