Oregon Dungeness Crab Deviled Eggs
Created by Philippe Boulot, The Heathman Restaurant
eggs, hard boiled; cut in half, yolks separated from whites 24 crab leg sections, plus ¼ cup crab meat
Meyer Lemon Aioli
Juice and zest of 4 Meyer lemons
2 raw egg yolks
2 t salt
½ t cayenne pepper
2 T Dijon mustard
Garnish (to taste)
Blend all of the aioli ingredients in a food processor for 1 minute.
With the food processor on, add 1 cup canola or vegetable oil in a slow steady stream.
Add 2 T Meyer lemon oil. Adjust seasoning to taste.
Mix the reserved hard yolks with 3/4 cup aioli and ¼ cup crab body meat. Stuff the egg whites with this mixture.
Toss the crab legs in the remaining aioli, along with a sprinkle of paprika and chives.
Top each stuffed egg white with a crab leg.
Chill for 1 hour to set the eggs.
Serve on a platter