Appetizer with deviled eggs and crab
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 276, total fat 22 G., saturated fats 2 G., proteins 5 G., carbohydrates 14 G., fiber 2 G., cholesterol 97 mg, sodium 294 mg, sugar 1 G.
Calories 276, total fat 22 G., saturated fats 2 G., proteins 5 G., carbohydrates 14 G., fiber 2 G., cholesterol 97 mg, sodium 294 mg, sugar 1 G.
Deviled eggs are a classic appetizer at many holidays and house parties. But this recipe makes them part of an even more interesting appetizer. Each deviled egg is served on a crispy fried potato slice and topped with real crab meat. Sprinkle each serving with a pinch of Old Bay seasoning to enhance the seafood flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 tsp Old Bay seasoning, plus extra for sprinkling
- 3 tablespoons frozen corn kernels, thawed
- 2 tsp chopped fresh chives, plus extra for serving
- 3-4 small red potatoes
- 3 tbsp. lump crab meat
- Vegetable oil, for deep-frying
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Recipes with similar ingredients: eggs, red potatoes, corn, crab meat, Dijon mustard, Old Bay seasoning
Cooking the dish according to the recipe:
- Place the eggs in a small saucepan and cover with water to a depth of 1 cm. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes.
- Remove the eggs from the pan with a slotted spoon and place them in a bowl of ice water to cool, about 5 minutes. Peel the eggs thoroughly, cut them in half lengthwise, and scrape the yolks into a medium bowl.
- Add mayonnaise, mustard, and Old Bay seasoning to the yolks and mix until smooth. Add the corn and chives, and season with salt to taste. Transfer the mixture to a pastry bag fitted with a large star tip (large enough to accommodate the corn kernels). Pipe the filling into the egg white halves. Refrigerate until ready to serve.
- Slice the potatoes into 10 slices, each just under 1 cm thick. Heat 1 cm of vegetable oil in a medium skillet over medium heat until a deep-fry thermometer reaches 150°C (300°F). Fry the potatoes for 4 minutes, then transfer them with a slotted spoon to paper towels.
- Heat oil to 190°C (350°F) and fry the potato slices again until crispy and golden brown, another 3 minutes. Transfer to clean paper towels to drain excess oil and season with salt.
- Place a deviled egg on each fried potato slice. Top with crab meat, some chives, and a sprinkle of Old Bay seasoning.
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