If you like fresh crab, then you must try these gorgeous little devilled eggs – full of crab meat and spiked with a rather fiery sauce. They make a great canapé to pass round before a meal, or try serving them as a starter with warm buttered toast.
Prep time 15 minutes | Cook time 10 minutes | Serves 4
200g fresh crab meat
12 Stonegate Estate Organic eggs
2 tablespoons mayonnaise
1 good pinch of chilli flakes
1 good pinch of cayenne pepper
2 teaspoons Worcestershire sauce
1/2 tablespoon Dijon mustard
3 tablespoons olive oil
1 tablespoon chopped chives
A small handful of parsley leaves, chopped
1 teaspoon paprika, for sprinkling
Bring a large pan of water to the boil. Lower the eggs into the simmering water and cook, uncovered for 10 minutes.
Lift the eggs out of the hot water and allow them to cool. You can speed this up by dropping them into iced water. Once cool, carefully peel and halve the eggs.
Use the tip of a teaspoon to ease the yolks out of each half and place them into a bowl. Use a fork to roughly mash the yolks. Stir the mayonnaise into the yolks, along with the chilli flakes, cayenne, Worcestershire sauce, mustard, and olive oil. Season well with salt and freshly ground black pepper.
Scatter the fresh picked crab meat into the seasoned yolks and sprinkle in half the chopped chives and parsley. Gently turn everything together – you don’t need to over mix it though.
Arrange the eggs over a large serving plate. Spoon the crab mixture into each little hollow – this can be done in a nice, rustic way. Sprinkle over the remaining chives and finish each egg with a pinch of paprika before serving.
