Tuesday, March 1st 2011, 9:30 am
Ingredients:
4 ounces lump crabmeat
1 small stalk celery, finely chopped
2 tablespoons mascarpone cheese, room temperature
2 tablespoons sour cream or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped chervil or chives
6 hard boiled eggs, peeled, halved, yolks reserved
Coarse salt and freshly ground black pepper
Directions:
Combine crabmeat, celery, mascarpone cheese, mayonnaise, mustard, lemon juice, and chervil. Pass the egg yolks through a strainer into the mixture and season to taste with salt and pepper. Spoon the crab mixture into the egg halves.
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