kim hendrickson, egg, recipe, crab
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

April 2016 Posts

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A DIFFERENT KIND OF EASTER EGG by Kim Hendrickson

Monday, April 11th 2016 @ 11:10 AM

Easter was so early this ​year that it seemed to come and go too quickly. Religious significance aside, I love having an Easter gathering because it is a great way to usher in spring. Everything is defined by food for me, so spring means: tarts​; eggs​; roulades (jelly rolls)​; scones​; luncheons; brunches...you get the idea! 

While I love crab, I find that most of the dishes that include ​it, while tasty, waste ​its delicate flavor by overpowering  it with ​overly assertive ​spices, or too much breading that ​results in a taste of "bland" with a little crab.  ​I want to really taste the crab first​, and the other flavors ​should just be ​complementary.

See if you enjoy this small-bite crab filled egg. I just served it as part of a belated Easter brunch to positive reviews. 

 

Crab Filled Eggs

Makes 12 filled eggs

 

12 hard-boiled eggs

3/4 cup packed crab meat

1-2 tablespoons

​nonpareil

capers

1/4 cup minced red pepper

1/2 teaspoon dried mustard

2-3 tablespoons

​Greek

yogurt (or mayonnaise)

Parsley, as garnish

Diced red pepper, as garnish

 

​Cut off the pointy third of each egg, reserving the cut tip​.  Remove and reserve yolks. If the base of the egg is not flat enough, cut a small ​piece off the bottom so each "egg white shell" can stand upright. 

In a small bowl, ​mix together the  crab, capers, red pepper, ​and ​mustard. Finely chop the ​reserved ​egg whites​; add to the crab mixture. Add 2 or 3 crumbled egg yolks. Stir the mixture together with a fork to combine. Taste and add salt, pepper and more capers or mustard to your liking. 

Spoon the crab mixture into the egg white cups. Garnish with parsley or extra minced red pepper and serve. 

Great as a buffet appetizer, brunch addition or luncheon plate item. These can be prepared up to two days in advance, just garnish before serving. 


~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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