By Steve Weinstein
By Bryan Bierman
By Lindsey Rhoades
By Chaz Kangas
By Ben Westhoff and Sarah Purkrabek
By Jena Ardell
By Jesse Sendejas Jr.
By Katherine Turman
As a special bonus, Uncle LD includes this yummy recipe for your next summer fete, though do please keep them refrigerated so he won't have to think of you dying a slow and painful death from food poisoning....
Serves six, unless your guest are greedy little piglets
One dozen Grade A Extra Large eggs, at room temperature
1/4 cup mayonnaise (if you don't make your own use Hellman's)
1 6-ounce can fancy crabmeat, drained
Zatarin's Cajun Seasoning
1/2 teaspoon Coleman's Powdered Mustard
1 tablespoon minced white or yellow onion
About 1/2 teaspoon pickle relish
A few drops apple cider vinegar
1 Place eggs in a large pot and fill with enough water to cover them. Bring water to a boil, then remove pot from heat and let stand, covered, for 15 minutes. Carefully place pot in sink, drain, then run cool tap water over eggs for several minutes. Drain again and let eggs cool.
2 Peel eggs, cut in half lengthwise, then gently remove the yolks with a teaspoon. Place in a medium-sized glass or ceramic bowl. Mash the yolks with a fork and mix with the mayo, onion, relish and vinegar, then gently fold in crab meat. Season with Zatarin's to taste, but err on the side of caution here.
3 Carefully spoon mixture into egg halves, place on pretty tray, cover with plastic wrap and chill for at least an hour.
4 Before serving, lightly dust tops with paprika.
Variations: Omit pickle relish and paprika and mix in a little finely chopped fresh parsley before filling egg halves. Use prepared Dijon mustard instead of the powdered sort and add a few drops Tabasco. Or forego the Cajun stuff, relish and vinegar entirely and season instead with a little salt and pepper, then garnish with capers instead of paprika. Or add a dash of celery seed. For someone worth it, garnish with tarama (smoked red carp roe).