Asian Crabby Deviled Eggs

Asian Crabby Deviled Eggs

#SeriousFoodieRecipeChallenge #SeriousFoodie #BitesAroundTheWorld

Can I tell you how much fun I am having participating in the  The Serious Foodie Recipe Challenge?

See these delightful Asian Crabby Deviled Eggs? They are devilish and crabby, all in one bite. Yes, I am having so much fun using Serious Foodies rubs and hot sauce on and in so many of my daily dishes.

As one of the 50 accepted bloggers to create new recipes for this contest, the goal is to highlight the contest products. Hopes of having your recipe chosen as a winner.

So what did Serious Foodie mail to each competitor?

*Spice Rubs: Chinese BBQ, Filipino Grill, Asian Fusion (South Indian).

*Spicy condiments: Indonesian Sambal, Sri Lanka Coconut Lime, Vietnamese Sweet Chili Hot Sauce

The recipe challenge has 2 categories and I plan to enter them both!

One Grand Prize Winner: $1,000.00

One Entree Category Winner: $250 Cash Prize

One Appetizer Category Winner: $250 Cash Prize

Sprinkle the whole pieces of crab meat with the Serious Foodie Filipino Grill Spice Rub for an extra hit of flavor. The deviled eggs can be made well in advanced. More time for all of the flavors to blend together. How devilish is that?

Check out Serious Foodie products for gift giving and then follow them on their social media platforms for lots of recipes. Start with my other recipe entry Chinese BBQ Chicken Won-Nachos, they are soooo good. 

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Asian Crabby Deviled Eggs

Number of servings: 16

See Detailed Nutrition Info on

Asian Crabby Deviled Eggs are a fabulous blend of sweet, citrus and spicy. The Serious Foodie Filipino Grill Spice Rub is combined with crab meat and mayonnaise with only a few more ingredients.

Ingredients

• 8 large boiled eggs, peeled and sliced in half
• 1/4 cup plus 2 tbs. mayonnaise
• 3 oz. cleaned fresh crab meat combo, divided (see notes)
• 5 tsp. Serious Foodie Filipino Grill Spice Rub, divided
• 1 1/2 tsp. Dijon mustard
• 1 tsp. fresh lemon juice
• 1 tbs. fresh minced chives

Instructions

1. Take the crab meat combo package and remove any large leg or claw pieces. Cut into 16 pieces and sprinkle with 1 tsp of the Serious Foodie Filipino Grill Spice Rub. Set aside to garnish the eggs.
2. Carefully remove the yolks from the boiled, peeled and sliced eggs. Place the whites on a serving platter and the yolks in a mixing bowl.
3. Using a fork, smash the yolks until a fine ground.
4. Add in the mayonnaise, 2 oz. of fine crab meat, 5 tsp. Serious Foodie Filipino Grill Spice Rub, Dijon mustard and lemon juice. Blend together until smooth.
5. Place the filling into a piping bag, plastic zip lock bag with corner tip cut off or use a spoon to fill the whites. Fill each egg until all of the yolk mixture is used.
6. Sprinkle the eggs with the minced chives and top each with a piece of spiced rubbed crab leg/claw segments.

Notes

The fresh crab meat that was used in the recipe was packed in a 8 oz. sealed container. The larger claw and legs pieces where packed on the top and bottom while the finely shredded crab meat was in the center of the container. The container used to make this recipe had enough crab to double this recipe but there may not be enough large pieces of garnish.