Wild Alaska Crab Deviled Eggs

Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves.

4 hard-cooked large eggs*

¼ cup mayonnaise

2 tsp. Dijon mustard

Juice of 1 lemon wedge

¼ tsp. each hot sauce and salt

5 oz. Wild Alaska Crabmeat

Optional Garnish: pimenton or paprika, and chervil sprigs

Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl.

Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon juice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired.

*To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heat to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.

PHOTO: Alaska Seafood Marketing Institute