Deviled Eggs With Crab
By: Sheri Wetherell
Published: Tuesday, July 5, 2011 - 2:58pm

Ingredients




4 ounces lump crabmeat
1/2 stick celery, finely chopped
2-3 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon 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

Preparation

1 In a medium-sized mixing bowl combine the crabmeat, celery, sour cream, mayonnaise, Dijon mustard, lemon juice, and chives. Stir until well combined. 2 Season, to taste, with salt and pepper. 3 Spoon the crab mixture into the egg halves. 4 Serve immediately or chilled until ready.

Comments:
The Cajun

Sour cream is listed twice. Sour cream is listed twice.
Donna Sullivan ...

How can it be considered deviled eggs with no yolk? And why is sour cream listed twice? Interesting, but flawed.
Sheri Wetherell

This is actually a yolk-less version of deviled eggs (based on a recipe by Giada De Laurentis). Since the crab is so rich it doesn't need the additional richness of the yolks. Very yummy!
Barnaby Dorfman

Edited, thanks!