Tarla Cuisine

Deviled Eggs with Crab on micro greens

6 large eggs

2 - 3 Tbsp. yogurt, sour cream or mayonnaise

1 tsp. mustard

1 tsp. sherry wine vinegar

pinch cayenne pepper

1 Tbsp. scallions, minced

1 Tbsp. Italian parsley leaves, minced

1 Tbsp. capers, drained

½ lb. crabmeat, picked over (1 cup)

salt and pepper to taste

smoked paprika (for sprinkling on top)

1C micro greens

Vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

1 tsp. mustard

4 1/2 Tbsp. olive oil

salt and pepper to taste

Place eggs in a pan and over with cold water.  Bring to water to a boil, remove pan from the heat, cover and let eggs stand 12 minutes.  Drain eggs and put in a bowl of ice water.  Let stand 5 minutes.  Peel and halve lengthwise.

Carefully scoop the yolks into a bowl.  Using a fork, mash the yolks with the yogurt, mustard, vinegar, cayenne, salt and pepper.  Stir in the scallions, parsley, capers and gently fold in crabmeat.  Generously mound the crab filling to egg-white halves.  Sprinkle with smoked paprika.  Toss the micro greens with vinaigrette to coat.  Divide greens among 12 plates.  Top each with a crab-filled egg half.  Serve.

MAKES:  12 appetizer servings