Make Summer Wild, Free Sockeye with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
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
Salt
Bring a small saucepan of water to a boil (enough to cover eggs by 1 inch) over high heat.
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!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
