The incredible thing about eggs is that they (can be) are eaten raw, fluffed, baked, boiled (hard or soft), fried, over-easy, over-medium, scrambled, in an omelet, in Chinese soup, in fried rice, in sauces and used as a garnish, too. Most of us have our own favorite way to eat them and this is one of mine … deviled eggs. This recipe happens to include king crab and in the spirit of National Egg Month, and National Barbecue Month I thought these little beauties would be a fabulous side dish at your BBQ or picnic.
Side dishes are very important choices. When you have spicy and hot, you’ll want something in contrast to cool that burning in your mouth. Also a pretty balance of colors adds style to your dishes, even if they are only paper plates. People eat with their eyes and imaginations first. The aromas grab their attention, and the visuals are supposed to excite the palate.
Variety is the spice of life. And speaking of spice, I noticed in the Wednesday “Food Section” of “The Washington Post”, (ad inserts), that McCormick Spices for Grilling are on sale through this Sunday. In case you’re wondering what they look like, here are tiny photos, (courtesy of McCormick) so you can purchase them on your very next shopping trip.
Everyone should know how to hard boil eggs properly. Here is a sure way to get them to come out perfectly.
Oeufs Mimosa au Crabe
(Deviled eggs with king crab)
Ingredients:
Serves four: (1/2 egg for each serving)
2 large eggs
75 grams of king crab meat (or snow crab)
50 grams Boursin cheese w/pepper
2 tsp extra virgin olive oil
1 chives bouquet (chopped but reserving a few strands for garnish)
½ tsp ground paprika
Garnish:
A few fresh pomegranate clusters sprinkled on top
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1) Hard boil your eggs
2) Cool with water and remove the shells
3) Using a sharp knife, cut each egg lengthwise in-half
4) Using a medium bowl add yolks and crush using a fork
5) Add in the Boursin cheese and blend together gently
6) Add crab meat and combine gently and with care
7) Add olive oil, a little chopped chives and seasoning
Gently spoon in mixture onto the egg whites
9) Gingerly sprinkle paprika on top
10) Mark each egg with one chive strand, plus add five or six pomegranate(s)
* Suggestion: add a little dry mustard and some dashes of Old Bay Seasoning or minced scallions. Sample and adjust adjust to taste.
Tags: barbecue side dish, boursin cheese, crabmeat, deviled eggs, food section, king crab, side dish for picnic, the washington post