Caribbean Crab-Stuffed Deviled Eggs
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
8 hard-cooked eggs, peeled
2 tsp. cider vinegar
3 Tbsp. mayonnaise
1/2 teaspoon chopped fresh thyme
1/2 tsp. habanero hot sauce
1/4 tsp. Dijon-type mustard
6 oz. flaked crabmeat
salt and freshly ground black pepper to taste
Garnish: finely chopped fresh parsley
Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs into a bowl and mash with a fork. Sprinkle the vinegar over the yolks and toss the yolks so that the vinegar is distributed.
Add the mayonnaise, thyme, hot sauce, and mustard and mix to combined. Mix in the crab and season to taste with salt and pepper. Allow the filling to sit for 15 minutes for the flavors to blend. Adjust the seasonings before filling the eggs.
Mound about 1 Tbsp. of the crab mixture into the cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley.
Yields 16 halves.
Recipe by Nancy Gerlach.