Crab Salad Deviled Eggs

Tuesday, March 1st 2011, 9:30 am
By: News On 6


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


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.