This post first appeared on USA Today Happy Ever After Blog on July 14th. Click here to see the original post.
Raine: Hey, happy summer from the Jersey Shore! I’m coming at you again from Raine’s Roost South, the mecca of all things seafood and farmer’s market fresh. Jillian and I are enjoying month number two at our house in Spring Lake. My apologies in advance to anyone with fish allergies or who can’t stare a sockeye, well, in the eye. OK, bad analogy. Translation: hates fish or avoids it for religious reasons. If that’s the case, for this recipe just leave out the crab and cut the mayo.
Before I start, I want to thank my loyal readership for hanging out with me at the “Roost.” If you’ve missed any of my prior monthly posts, you can cruise through them all here.
July is a big entertainment month for us, mostly driven by the magic ingredient of owning a house on the beach. That and we like to hang out with friends and family when Jillian’s not on a deadline. She’s taking a research break before she starts her new novel. Something set down here in Spring Lake about an antiques dealer and an FBI agent. As part of her research, she’s been creeping around dusty old antiques shops. It’s kind of spurred this new obsession of hers to find vintage kitchenware and rooster-related items for both of our kitchens.
Anyway, I’m featuring one of her latest treasures in today’s post. It’s cute, right? On the same trip to Red Bank that Jillian found the egg plate, she came home with a 19th-century ceramic rooster. I unwrapped it and noticed the sticker on the bottom, “19c Staffordshire Cock.” It gave me a good laugh and drew an arched brow from her. Was that a hint? There were just too many ways I could go with a metaphor … Instead, I gave Jillian a “thank-you” kiss she’ll likely never forget and let her know she was welcome to check out my growing rooster collection whenever the urge grabbed her. Ahem. Moving on to the recipe …
Besides getting to showcase my vintage rooster egg dish from Jillian, this recipe was a special request from our latest guests, Jillian’s agent, Brigitte, and her husband, Richard. They came to visit this past weekend. She’s my girl’s girl, and has a special place in my heart for all she’s done for me and Jillian. Richard’s cool. He’s a wine importer in New York. So, as you can probably imagine, we had good wine with every meal but breakfast. After a little too much sun and vino for all involved, Brigitte egged me on (pun intended) to make crab deviled eggs … from scratch. My first response? “Are you insane?” I caved to all of her pleading when we finally made it to the fishmonger. For the record, I only agreed because she volunteered to help me pick the meat out of the shells.
One word: nightmare. If you decide to go with the fresh crab, one piece of advice: Don’t be hungry when you make these.
But it’s worth it as far as taste.
Ready to go? Great.
Crab deviled eggs à la Raine
12 hard-cooked large eggs
Meat from 9 cooked Blue crabs OR 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
2 green onions, finely chopped (aka scallions)
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes of Frank’s Red Hot (This is my favorite hot pepper sauce, but it doesn’t really come out in a dash, so sprinkle it to taste, 10 small dots works for me. You might want to try 5-7 to start.)
3 dashes of Worcestershire sauce
Chives, finely chopped
The secret to making these is prepping the eggs so the shells come off without sticking. It’s easy. Boil 3-4 quarts of water. Once it’s at a rolling boil, place eggs in for 12 minutes.
Scoop eggs out of the boiling water when the timer goes off, and place into another bowl. Cover the eggs with cold water. Let them sit submerged for 20 minutes.
Tap the smaller (pointier?) end of the egg on the counter, and start to peel from there.
Cut eggs lengthwise, and carefully pop out the yolks into a bowl.
Add to the yolks: crab, scallions, mayo, mustard, Frank’s, Worcestershire, salt, and pepper. Mix until consistent.
Scoop crab mixture into the hollowed out egg whites. I use two spoons to control it. This stuff is too thick to pipe out of a pastry nozzle.
Garnish with chives & paprika.
Looking for a wine pairing? We had them with a great Pinot Grisstraight from Richard’s wine cellar.
What’s your favorite summer recipe? Drop me a line @Raine’s_Roost if you want to share … maybe I’ll try it out for one of my upcoming posts.
Thanks for hanging out.