From Scratch

I enjoy a challenge so when my friend and fellow blogger, linshaolin, (see Breakdown in the Fast Lane in the blogroll) requested some deviled eggs recipes I was happy to give it a try, even though I hate mayonnaise, as I’ve mentioned more than once.

I had two goals: to come up with tasty and satisfying deviled eggs despite the absence of mayo and — equally, if not more important — to reduce the cholesterol in these American favorites. There’s no rule saying every yolk has to be used, but that’s certainly the custom. The latter goal became even more of a priority when my favorite formula turned out to be this one with crabmeat, which is hardly low in cholesterol.

So from a health standpoint, this one — inspired by Maryland crab cakes – might be considered a treat; I’m working on another one, very different from this, that’s more virtuous. What to do with the four extra yolks? They’re good for a dog’s coat. They can be crumbled and used in salads or dressings on another day. They could also be used in the filling, but I really think that would make it taste way too eggy–the crab is the star here–and would send the cholesterol count through the roof.

A word about the crab: don’t bother with expensive lump. Claw meat is fine for this recipe because its stronger flavor will hold up to the other ingredients. I used Chicken of the Sea simply labeled White. Bumble Bee labled only Crabmeat is fine too, but darker.

Ella’s No Mayo Deviled Eggs with Crab

8 hard cooked large eggs, halved and yolks removed
Yolks of 4 of those eggs
6 oz. canned crabmeat, drained, picked over and well-squeezed to remove excess moisture
1 TB sour cream *
1/2 tsp. dry mustard
3/4 tsp. Old Bay seasoning
Paprika, for sprinkling (optional)

* The consistency of sour cream varies by brand and region. You might need a teaspoon  more. The brand I used (Cabot) is thinner than mayo and 1 TB was perfect.

Using a small fork, roughly mash the yolks until they’re broken up and coarsely crumbled. Add dry mustard, Old Bay and sour cream. Mix to combine until evenly moist but still fluffy. Mix in crabmeat with the fork until thorougly blended and moist enough to hold together when pressed.

Pack and press a heaping amount of filling onto a dinner ware teaspoon, keeping the center rounded, and slide into an egg cavity. Sprinkle with  paprika, if desired.

Chill before serving.

Related posts: How to: better hard cooked eggs     No mayo potato salad

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Tags: eggs, quick