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Deviled-Eggy Crab Spread

The Washington Post, November 22, 2009

Real Entertaining

  • Course: Snack
  • Features: Holiday (Thanksgiving), Make-Ahead Recipes

Summary:

This is a combination of deviled egg, egg salad and crab dip. It’s delicious on pita chips or toasted baguette slices. On cucumber slices or spooned into hollowed-out cherry tomato halves or cream puffs, the crab spread is a terrific base for canapes.

MAKE AHEAD: The spread can be assembled, covered and refrigerated 1 day in advance.

8 to 10 servings

Ingredients:

  • 8 ounces backfin or lump crabmeat, picked over to remove any cartilage or shell
  • 6 large eggs, hard-cooked (see NOTE)
  • 2 scallions (trimmed), white and light-green parts finely chopped
  • Leaves from 10 sprigs flat-leaf parsley, chopped (1/4 cup)
  • 1/2 cup low-fat mayonnaise (do not use nonfat)
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon dried mustard, such as Colman's
  • 1/4 tablespoon freshly ground black pepper
  • 1/3 cup crushed barbecue potato chips, for garnish

Directions:

Place the crab in a large mixing bowl.

Place the hard-cooked egg whites in the bowl of a food processor; pulse 3 or 4 times until coarsely chopped, then add to the mixing bowl, along with the scallions and parsley. Stir gently to combine so the crabmeat stays intact as much as possible.

Place the egg yolks in the food processor bowl (no need to clean it) and pulse several times until coarsely chopped. Add the mayonnaise, Old Bay, chipotle powder, dried mustard and black pepper; process for 30 to 60 seconds, until the mixture is smooth.

Fold the yolk mixture into the crab-egg whites mixture until evenly incorporated, to form a spread. Transfer to a serving bowl; top with the crushed chips and serve.

NOTE: To cook the eggs, place them in a large saucepan, cover them with cold water by 1 inch and cook over high heat. As soon as the water comes to a boil, turn off the heat. Cover with a lid for 20 minutes, then transfer the eggs to a bowl of ice water to cool completely. Peel under a slow stream of running water.

Recipe Source:

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn for The Washington Post.
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(James M. Thresher for The Washington Post)
Nutrition Facts
Serving size: Per serving (based on 10)
Calories: 94
% Daily Values*
Total Fat: 5g 8
Saturated Fat: 1g 5
Cholesterol: 149mg 50
Sodium: 301mg13
Total Carbohydrates: 4g 1
Dietary Fiber: n/a 0
Sugar: n/a
Protein: 8g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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