re: Recipes/Recipe Reviews.....

Just got this one from Cook's Illustrated...it's a yankee recipe (you can tell by the Ol Bay seasoning)...but play with it...It sounds good

Crabby Deviled Eggs
4/2008

“My mother always made deviled eggs at Easter to use up the dozens of eggs we colored for our baskets. I thought I had outgrown this dish until I inherited my grandmother’s deviled egg plate. When we moved to the Chesapeake Bay last year, I added crabmeat and Old Bay seasoning in honor of my new home. The crowds remain pleased!” Be sure to use brined horseradish (instead of creamy) in this recipe.

Serves 12 12 large eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon Old Bay seasoning , plus additional for sprinkling
8 ounces crabmeat , picked over for shells


1. Bring eggs and enough water to cover by 1 inch to boil in large saucepan over high heat. Remove pan from heat, cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool 5 minutes.

2. Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt, and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into egg whites. Sprinkle with additional Old Bay. Serve. (Eggs can be refrigerated for 12 hours before serving.)