Deviled Egg with Crab
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Eggs – the Perfect Food
A deviled egg with crab is but one of a nearly endless list of devilish permutations.
Start with the basic yolks mashed with a little Dijon mustard and bought mayonnaise, and then pick a main additive. Think minced shrimp, tuna, gorgonzola cheese, mashed avocado and minced jalapeño, deviled ham (double deviled), minced crispy bacon, smoked salmon, pimento cheese.
Then coordinate spices, herbs and garnishes accordingly.
Perhaps a section of fresh fig and a piece of walnut with the gorgonzola.
Or crushed blue taco chips on the avocado. A tiny triangle of Swiss cheese and a strip of gherkin with the ham. A tiny slice of a tiny tomato and a shard of romaine lettuce with the bacon (for a BLT deviled egg). Salmon roe on the smoked salmon, or a diamond of pimento on the pimento cheese. Minced parsley or cilantro, snipped chives, shredded basil, sweet, hot or smoked paprika, a sprinkle of “Everything But the Bagel®,” Jane’s Crazy® salt — you get the idea, run with it.
The deviled part may go back to Ancient Rome, but in the late 18 th and early 19 th century. “Deviled” food items usually implied that they were made with spicy (as in hot) ingredients. If they were ‘hot as hell’ well then the devil must be involved. The association with the devil was firmly embedded in the mind of the consumer when Underwood trademarked the little pitchfork wielding, pointy-tailed devil for their Underwood Deviled Ham® in 1870.
- Servings 24 portions
Ingredients
- 1 dozen eggs, hard cooked*, cooled and peeled
- 170-227 grams (6-8 ounces) crab meat, picked over
- 1 small white onion, minced
- Generous pinch cayenne pepper
- Sea salt to taste
- 3 dashes Worcestershire sauce
- 2.5 ml (1/2 teaspoons) Old Bay seasoning
- 88-118 ml (1/3-1/2 cup) mayonnaise
- Dill, lemon, capers, drained, for garnish
*To hard cook the eggs, put eggs in a pot with water to cover. Bring to a boil and allow to boil for one minute. Turn off heat, cover, and let stand for 10 minutes undisturbed.
Preparation
Slice the eggs in half lengthwise and remove the yolks. With a fork mash yolks, add crab meat and onion. Add seasonings, Worcestershire sauce and mayonnaise and mash to desired consistency. Mound egg whites with a rounded teaspoon or so of mixture. Garnish with a tiny sprig of dill, a tiny lemon segment and caper or two.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at [email protected]
Courtesy photo
