| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Dozen hard boiled eggs; shelled and cut into half |
| 1/4 |
c |
Mayonnaise |
| 1/2 |
lb |
Lump crab meat; shelled and picked for cartilage |
| 1 |
ts |
Minced garlic |
| 1 |
tb |
Minced capers |
| 2 |
tb |
Caper juice |
|
|
Salt |
|
|
Freshly ground white pepper |
| 2 |
oz |
Caviar |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB12, CREOLE JAZZ BRUNCH
Remove the yolks from the whites and place in a mixing bowl. Using a back
of a fork, break the yolks into small pieces. Add the mayonnaise, crab
meat, garlic, capers and caper juice. Mix well. Season the mixture with
salt and pepper. Spoon the mixture into the white halves. Chill the eggs
completely and garnish with caviar.
Yield: 2 dozen eggs
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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