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Ingredientes
- 12 lrg Large eggs
- 3 Tbsp. mayonnaise
- 1 tsp Dijon mustard
- 2 Tbsp. fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp warm sauce
- 1/2 lb lump crabmeat picked over for shells and cartilage
- 1 ounce caviar or possibly salmon roe
Direcciones
- Place the Large eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 min, and boil the Large eggs for 10 min. Remove from the heat and place in the sink. Drain, and run with cool running water till cold sufficient to handle. Peel the Large eggs and cut in 1/2 lengthwise.
- Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add in the mayonnaise, mustard, lemon juice, salt and warm sauce, and mix well. Add in the crabmeat and gently stir to mix.
- Spoon equal amounts of the mix into the egg white halves and refrigeratefor at least 2 hrs before serving. Prior to serving, top with caviar.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 122 | |
| Calories from Fat 76 | 62% |
| Total Fat 8.49g | 11% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 239mg | 80% |
| Sodium 239mg | 10% |
| Potassium 145mg | 4% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.49g | 0% |
| Protein 10.69g | 17% |
