Thousand-Year-Old Deviled Eggs And Crab Recipe

Name: Thousand-Year-Old Deviled Eggs And Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 6 darjeeling tea bags or 6 other black tea bags; 1/4 cup soy sauce; 6 ounces crabmeat, picked over and flaked; 1/4 cup minced shallot; 2 tablespoons minced pickled ginger; 1 tablespoon pickled ginger liquid (optional); 6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise; 1/2 teaspoon rice wine vinegar; 1 pinch wasabi powder or 1 pinch wasabi paste; fine sea salt, to taste; white pepper, to taste; 1 slice pickled ginger (garnish); chives, cut into 1-inch lengths (garnish)

Servings: persons

6 eggs
6 darjeeling tea bags or 6 other black tea bags
1/4 cup soy sauce
6 ounces crabmeat, picked over and flaked
1/4 cup minced shallot
2 tablespoons minced pickled ginger
1 tablespoon pickled ginger liquid (optional)
6 tablespoons mayonnaise, regular or 6 tablespoons reduced-fat mayonnaise
1/2 teaspoon rice wine vinegar
1 pinch wasabi powder or 1 pinch wasabi paste
fine sea salt, to taste
white pepper, to taste
1 slice pickled ginger (garnish)
chives, cut into 1-inch lengths (garnish)

1
Put eggs in a saucepan; cover with water.
2
Bring just to a boil.
3
Reduce heat; gently simmer 10 minutes.
4
Lift out eggs with a slotted spoon; set aside.
5
When cool enough to handle, roll eggs on a counter to crack shells all over.
6
DO NOT PEEL!
7
Meanwhile, bring 3 cups of water to a boil, add the tea bags and soy sauce; remove from heat and steep 5 minutes.
8
Discard tea bags, squeezing to extract as much liquid as possible.
9
Place eggs in liquid, simmer gently for 10 minutes, then refrigerate for 6 hours or overnight in liquid.
10
Drain eggs; peel and blot dry.
11
Let them stand for at least 1 hour uncovered in the refrigerator for the marbled pattern to develop.
12
Carefully cut the eggs in half lengthwise; remove and mash the yolks.
13
Combine yolks with crabmeat, shallots, and minced pickled ginger.
14
Blend the pickled ginger liquid (if using), mayonnaise, vinegar, and wasabi together; combine with crab mixture.
15
Season to taste with salt and pepper.
16
Fill each egg half with rounded mound of the crab mixture.
17
Top with a small slice of pickled ginger and a piece of chive.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 eggs, 6 darjeeling tea bags or 6 other black tea bags, 1/4 cup soy sauce, 6 ounces crabmeat, picked over and flaked, and more.

Yes, Thousand-Year-Old Deviled Eggs And Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thousand-Year-Old Deviled Eggs And Crab

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