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.
Servings: 8 - 10
- 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 teaspoon Old Bay seasoning, or to taste
- 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
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.
From Real Entertaining columnist David Hagedorn.
Tested by David Hagedorn.
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