{"id":6688,"date":"2021-02-16T20:06:23","date_gmt":"2021-02-16T20:06:23","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=6688"},"modified":"2023-01-23T11:17:03","modified_gmt":"2023-01-23T18:17:03","slug":"caribbean-crab-stuffed-deviled-eggs","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/02\/16\/caribbean-crab-stuffed-deviled-eggs\/","title":{"rendered":"Caribbean Crab-Stuffed Deviled Eggs"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5883\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2.jpg\" alt=\"\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p><span class=\"wpurp-recipe-description\">Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d\u2019oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-medium wp-image-14818\" src=\"https:\/\/www.burn-blog.com\/wp-content\/uploads\/2021\/02\/pexels-mona-sabha-cabrera-806457-300x181.jpg\" alt=\"crab stuffed deviled eggs\" width=\"300\" height=\"181\" \/><\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<div>\n<ul>\n<li>8 hard-cooked eggs, peeled<\/li>\n<li>2 teaspoons cider vinegar<\/li>\n<li>3 tablespoons mayonnaise<\/li>\n<li>\u00bd teaspoon chopped fresh thyme<\/li>\n<li>\u00bd teaspoon <a href=\"https:\/\/www.burn-blog.com\/?s=habanero\">habanero<\/a> hot sauce<\/li>\n<li>1\/4 teaspoon Dijon-type mustard<\/li>\n<li>6 ounces flaked <a href=\"https:\/\/www.seafood-harvest.com\/?s=crab\">crabmeat<\/a><\/li>\n<li>Salt and freshly ground black pepper to taste<\/li>\n<li>Garnish: Finely chopped fresh parsley<\/li>\n<\/ul>\n<\/div>\n<h2><strong>Instructions<\/strong><\/h2>\n<ol>\n<li>Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs in a bowl and mash them with a fork. Sprinkle the vinegar over the yolks and toss to combine.<\/li>\n<li>Add the mayonnaise, thyme, hot sauce and mustard and mix to combine. Mix in the crab and\u00a0season to taste with salt and pepper. Allow the filling to sit for 15 minutes so flavors can blend. Adjust the seasoning before filling the eggs.<\/li>\n<li>Mound about 1 tablespoon crab mixture in the cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@dialnutrition?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Mona Sabha Cabrera<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/sliced-boiled-egg-on-white-plate-806457\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.<\/p>\n","protected":false},"author":4,"featured_media":6689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[300,302,301],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6688"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=6688"}],"version-history":[{"count":1,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6688\/revisions"}],"predecessor-version":[{"id":6690,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6688\/revisions\/6690"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/6689"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=6688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=6688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=6688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}