- 8 eggs
- 1 [4 1/4 ounces - 120 g] can crabmeat
- 1 cup [250 mL]mayonnaise
- Juice of 1 lemon
- 1 tablespoon [15 mL] freshly chopped parsley
- 4 lettuce leaves
- Salt and pepper, to taste
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- Boil eggs into salted boiling water for 15 minutes; dip boiled eggs into cold water, shell, then leave eggs to cool completely.
- Then, half eggs lengthwise; remove and reserve yolks.
- Shred crab meat removing any hard pieces before mixing in mayonnaise.
- Salt and pepper mixture before mixing in lemon juice and freshly chopped parsley.
- Evenly stuff egg halves with crab mixture.
- Arrange one leaf lettuce onto each of 4 individual plates; top each with 2 stuffed egg halves.
- Decorate stuffed egg halves by pressing egg yolks through a sieve, and serve.
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