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Leftovers-Eggs: Crabmeat Deviled Eggs

Source of Recipe

Emeril Lagasse


List of Ingredients

1 dozen hard boiled eggs, shell and cut in half
1/4 cup mayonnaise
1/2 pound lump crabmeat, shell and pick clean
1 teaspoon minced garlic
1 teaspoon minced capers
2 tablespoons caper juice
salt and fresh ground white pepper


Recipe

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