From: Kent Rathbun, Jasper's Restaurant, Plano, TX. Yield: 8 servings EGGS: 24 large eggs, boiled and peeled, cut in half1 /2 cup white vinegar MIX: 1 lb. claw crabmeat, cleaned, 4 oz. saved for garnish 24 egg yolks, cooked 1 1 /2 cups sour cream1 /2 lb. butter 2 oz. Dijon mustard 1 Tbsp. Creole seasoning 2 lemons, juiced and zested 1 Tbsp. white truffle oil 4 Tbsp. chives, snipped GARNISH: 2 Tbsp. chives, snipped For eggs: Place 24 eggs in a pot, cover with water and add vinegar. Bring ...

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