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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Deviled Eggs with Crab Recipe

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This recipe for Deviled Eggs with Crab is from Nonna’s Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature.
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoon chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed.

Directions:
Directions:
In a medium mixing bowl, combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season to taste with salt and pepper. Spoon the crab mixture into the egg halves. Refrigerate and serve.

 

 

 

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