Crab Cake Stuffed Deviled Eggs

• Seafood

  • 8 oz Lump crabmeat

• Produce

  • 2 tsp Flat-leaf parsley, packed
  • 1 Lemon, zest

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 2 tsp Dijon mustard
  • 1/4 tsp Hot sauce
  • 3/4 tsp Lemon juice
  • 1/3 cup Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp White vinegar

• Bread & Baked Goods

  • 1/4 cup Panko, toasted

• Other

  • ¾ tsp Old Bay

Found on nospoonnecessary.com

Ingredients

• 12 Large Eggs
• 1 TBS White Vinegar
• ⅓ Cup Mayonnaise
• 2 tsp Dijon mustard
• ¾ tsp Lemon Juice
• 1 tsp Worcestershire Sauce
• ¼ tsp Hot Sauce, or more to taste
• ¾ tsp Old Bay
• 2 tsp Flat Leaf Parsley, packed – chopped
• ¼ tsp Kosher Salt
• ⅛ tsp Ground Black Pepper
• 8 ounces Lump Crabmeat
• Salt and Pepper, to taste
• ¼ Cup Panko – toasted*
• Lemon Zest, optional

Directions

• Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
• For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, then slice off the top ⅓rd.
• For Traditional Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
• Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if thinner consistency is desired.
• Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with corner snipped off (for a make shift piping bag).
• Pipe mixture into egg whites, filling generously.
• Garnish with toasted panko, parsley and lemon zest (if using).