Crab-Stuffed Deviled Eggs

A creamy crabmeat filling heats up with cayenne pepper and hot sauce.

More on:

• Seafood Recipes
• Spring Season
• Party Appetizers

Whether served as an appetizer or alongside an entree, these deviled eggs from Karen C. in Santee, South Carolina, offer a welcome, less-fat twist.

Preparation time: 20 minutes

You Will Need
8 hard-cooked eggs
3 tablespoons fat-free mayonnaise
2 tablespoons lemon juice
4 teaspoons minced fresh tarragon
1 tablespoon chopped green onion
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed


What to Do
1. Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).

2. In a bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Add crab; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

Serves 8


Nutrition facts: 2 stuffed egg halves equal 73 calories, 3 g fat (1 g saturated fat), 126 mg cholesterol, 249 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein. Diabetic exchange: 1 lean meat.

From Light & Tasty - April/May 2006

 

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