RH Staff

From: Kent Rathbun, Jasper's Restaurant, Plano, TX. Yield: 8 servings

EGGS:
24 large eggs, boiled and peeled, cut in half
¹ /2 cup white vinegar

MIX:
1 lb. claw crabmeat, cleaned, 4 oz. saved for garnish
24 egg yolks, cooked
1 ¹ /2 cups sour cream
¹ /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 to a boil and cook for 8-10 minutes. Remove from heat and run cold water over eggs until they are completely cold all the way through. Peel and cut in half. Remove yolks and set aside.

For mix: In a food processor, mix together crabmeat, yolks, sour cream, butter, Dijon mustard, Creole seasoning, lemon juice, zest and truffle oil until smooth. Remove from processor and fold in chives; let cool. After mix is cool, pipe the mix back into the egg shells, using a pastry bag and star tip. Garnish with saved lump crab and chives.

AMERICAN EGG B0ARD