Crabmeat-Stuffed Eggs
Contributed byMiriam Cunningham
Ingredients
- 8 hard-cooked eggs (cut lengthwise into halves)
- 1 cup well-drained crabmeat, flaked (use fresh lump crabmeat, frozen, thawed or canned)
- 1/2 cup mayonnaise
- 1 teaspoon onion (minced)
- 1/2 teaspoon paprika
- 16 little parsley sprigs
Yield: 8 Servings
Prep Time: 10 minutes
Instructions
Take yolks out of eggs. Rice the yolks and set aside. Fill whites with crabmeat stirred with mayonnaise, onion and paprika. Sprinkle riced egg yolks over each egg and garnish each top with a parsley sprig.
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