| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | G, M | 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 | ||
| 1 | tb | Finely chopped fresh parsley leaves |
INSTRUCTIONS
Remove the yolks from the whites and place in a mixing bowl. Using the 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 parsley. Yields: 2 dozen eggs Airdate: 4/10/98: What else could Emeril Lagasse cook up for Easter besides some delicious eggs? To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/15/98 Recipe by: Emeril Lagasse Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 14, 1998
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