Monday, February 26, 2018

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
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

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