Your guests won’t be able to resist these stuffed eggs with their bubbly, cheesy crab filling. The filling can be prepared in advance, making these eggs perfect for brunch or party appetizers.
6 hard-cooked eggs*
1 (6.5-oz.) can lump or claw crabmeat (1 cup)
1/2 cup mayonnaise
1/4 cup thinly sliced green onions
1 1/2 teaspoons lemon juice
1/4 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 tablespoons finely shredded Parmigiano-Reggiano cheese
1. Halve eggs lengthwise; place yolks in medium bowl. With pastry blender or fork, mash yolks until consistency of coarse crumbs. Gently stir in all remaining ingredients except egg whites and cheese. (Eggs can be prepared to this point 1 day ahead. Cover and refrigerate yolk mixture and egg whites separately.)
2. Place egg whites on small foil-lined rimmed baking sheet (slice small sliver off bottom, if necessary, to help whites stand upright). With pastry bag fitted with plain tip, or tip of spoon, fill with yolk mixture. Sprinkle with cheese.
3. Heat broiler. Broil 3 to 6 minutes or until golden brown. Serve warm.
TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
12 appetizers
PER APPETIZER: 125 calories, 10.5 g total fat (2 g saturated fat), 6 g protein, 1 g carbohydrate, 120 mg cholesterol, 165 mg sodium, 0 g fiber