Crab Salad Stuffed Eggs Recipe
Servings: 4
Ingredients
- 1 pound cooked King crab leg, minced fine
- 3 radishes, minced fine
- 4 T scallions, minced fine
- 4 T celery, minced fine
- 2 T parsley, minced fine
- 8 T mayonnaise,
- 3 T fresh lemon juice
- 1/2 teaspoon Tabasco
- 1 doz. hard boiled large eggs
- 2 c. finely shredded romaine (garnish)
- 2 c. finely shredded lettuce, garnish
Directions
- In a bowl put together well the crab, radishes, scallions, celery, parsley, mayonnaise, lemon juice and salt and pepper to taste. Halve the large eggs and remove the yolks. Chop 4 yolks and stir into crab salad (8 extra yolks may be reserved for another use). Divide the greens among 8 salad plates, forming nests, fill the whites with crab salad and arrange large eggs in nests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 281 | |
| Calories from Fat 196 | 70% |
| Total Fat 21.86g | 27% |
| Saturated Fat 5.4g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 560mg | 187% |
| Sodium 220mg | 9% |
| Potassium 269mg | 8% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.06g | 1% |
| Protein 17.13g | 27% |
