Juicy, succulent crab is a wonderful addition to deviled eggs.
Theyll be the first dish to be devoured at your nextpartyorpotluck.
Ingredients
Crab Salad:
1lb.crabmeat
1cupfinely chopped white onion(from 1 medium [8 oz.]
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Cover and refrigerate until flavors meld and onion softens, at least 2 hours or up to 2 days.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Spoon egg yolk mixture evenly (about 1 tablespoon each) into egg whites.
Top each egg with about 1/2 teaspoon crab salad, and sprinkle evenly with Buttered Old Bay Saltines.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
Leftover crab salad may be stored in an airtight container in refrigerator up to 3 days.
Arrange 24saltinesevenly on baking sheet.
Stir together 1/3 cupmelted unsalted butterand 1/2 tsp.Old Bay seasoning; pour evenly over saltines.
Bake at 400F until golden brown, 8 to 10 minutes.
Remove from oven; sprinkle with 1/4 tsp.Old Bay.
Let cool slightly, about 5 minutes.
Serve warm or at room temperature.
Store in an airtight container at room temperature up to 3 days.
