Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Creole Crabmeat Deviled Eggs

Ingredients

8 Large Hard-Cooked Eggs, peeled

2 Tbl Blue Plate Mayonnaise

2 tsp Creole Mustard

1 Tbl Lemon Juice, freshly squeezed

1/8 tsp Creole Seasoning

1/4 tsp Hot Sauce

1 Tbl Pimento, very finely chopped and patted dry

2 tsp Red Onion, very finely minced

1/3 pound Lump Crabmeat, picked thoroughly to remove shells and cartilage

2 tsp Chopped Parsley

Instructions

For the hard-boiled eggs:

Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water. Place the pot on high heat and cook for 20 minutes. Drain the water from the eggs and cover completely with ice water. Peel eggs once they are cool enough to handle. Store covered and refrigerated if they are not going to be used immediately.

Creole Crabmeat Deviled Eggs

Halve the eggs lengthwise. Gently remove the yolks and place them in a small mixing bowl. Reserve the whites.

Use a fork and smash the yolks together with the Blue Plate Mayonnaise, Creole mustard, lemon juice, Creole seasoning, and hot sauce. Once the yolk mixture is smooth, fold in the pimento, red onion and crab meat.

Fill each half of the egg whites with the yolk mixture and garnish each one with the chopped parsley. Cover and refrigerate until ready to serve.

Yield:16 pieces

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more