Crab tastes good! And eggs are one of our favorite sources for protein on most restricted diets, so let’s get these two together! (Serving plate created by my super creative wife.)
Making deviled eggs in a bit of a pain. Seriously. You’ll give up in frustration if you start making these and they’re not for a party or some kind of event. But people LOVE these little devils (pun completely intended). So it’s worth it.
- 1 dozen eggs
- 1/2 cup light mayonnaise
- 1 Tbsp french dijon mustard
- 1/4 cup celery, finely chopped
- 1 Tsp shallot, finely chopped
- 8 oz fresh lump crab meat (I used snow crab. About $10 a pound is all)
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
Place the eggs in a pot of cold water and bring to a boil. Boil for 10 minutes and turn off the burner. Allow eggs to sit in the water until they are back to room temperature.
Peel the eggs then slice lengthwise so you have two long halves. Remove the yolk and place into a bowl. Place the egg whites on a cooking sheet to fill in a moment. Add all other ingredients except the capers and 1/2 of the crab to the bowl and mix.
Scoop a tablespoon of the mixture into each each white half. Top with a small amount of crab and a few capers. That’s it! You did it! Keep chilled until serving.
1 WW Freestyle Points for two finished halves (Click here to see a breakdown of this recipe on WW.com)
The Hubby Chef 