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    Home / Recipes / Recipes / Appetizers & Snacks

    Deviled Eggs with Crab

    Apr 18, 2011 · Leave a Comment

    Deviled Eggs with Crab
    Appetizers & SnacksSide Dishes

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    Ingredients

    • 4 ounces lump crabmeat
    • ½ stick celery, finely chopped
    • 2 tablespoons mascarpone cheese, at room temperature
    • 1 tablespoon mayonnaise
    • 1 tablespoon sour cream
    • 1 tablespoon Gluten Free Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 3 tablespoons chopped fresh chives
    • Salt and freshly ground black pepper
    • 6 hard boiled eggs, peeled, halved, and yolks removed

    Directions

    In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.

    Transfer the filled eggs to a platter and serve.

    Recipe Conversion of an original by Giada De Laurentiis

    « BLT Deviled Eggs
    Classic Deviled Eggs »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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