Recipe courtesy of Emeril Lagasse
Total:
20 min
Prep:
20 min
Yield:
2 dozen eggs

Ingredients

  • 1 dozen hard boiled eggs, shelled and cut into half
  • 1/4 cup mayonnaise
  • 1/2 pound lump crab meat, shelled and picked for cartilage
  • 1 teaspoon minced garlic
  • 1 tablespoon minced capers
  • 2 tablespoons caper juice
  • Salt
  • Freshly ground white pepper
  • 2 ounces Caviar

Directions

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar.

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