Thursday, November 14, 2013

Loosen Up - Lighten Up Day

Yes, a day has been reserved in our calendar to Loosen Up - Lighten Up.* I guess some of us could benefit from a day when we don't take things so seriously and even get out and have a little fun. Maybe go on a picnic?

Here is a recipe for unique Deviled Eggs, great not only for picnics, but potlucks, or any occasion. It's from my book Cruising Connecticut with a Picnic Basket 3rd Edition:

Deviled Crab Stuffed Eggs
   (courtesy of Star Mader)

6 large to jumbo boiled eggs
1/2 - 2/3 cup crabmeat (or imitation crabmeat)
1-3 teaspoons sweet red pepper, finely diced
1-3 teaspoons chives or scallions, finely diced
1/4-1 teaspoon sea salt
dash black pepper
dash cayenne pepper
1/4 teaspoon tarragon
1/2-1 teaspoon parsley, finely chopped
1/2-1 teaspoon fresh lemon juice
1/4-1/2 cup mayonnaise

Optional: 1/2-1 teaspoon Dijon mustard, paprika, chives

*  Boil eggs and cool. Peel and cut in half. Poke out yoke into a medium size bowl and put whites on a serving platter.
*  In food processor (with the puree blade on) or mixer, finely process 1/2 cup of the crabmeat. Add to egg yolks. Mash together until smooth. Add red pepper, chives, sea salt, black and cayenne pepper, tarragon, parsley, and lemon juice. Mix well. Add mustard and mayonnaise. Mix well.
*  Put a 1/2 inch piece of the remaining 1/4 cup of crabmeat into the egg white and stuff with the egg yoke mixture. Use a teaspoon to stuff, or pipe mix into whites using a pastry bag.
*  Top with paprika and chives.


* Found on