Ingredients 8 ounces backfin or lump crabmeat, picked over to remove any cartilage or shell 6 large eggs, hard-cooked (see NOTE) 2 scallions (trimmed), white and light-green parts finely chopped ...

These nine recipes for deviled eggs range from a classic recipe to versions that include avocado or kimchi or blue cheese or other surprising—but completely complementary!—ingredients to ...

Stir in remaining 6 tablespoons butter until melted; pour over bread paste. Stir in eggs; add crabmeat, parsley, cayenne, mustard and salt and black pepper to taste. Stir just to combine.

Now 45, Mr. Carmines, a chef and oysterman, serves his family’s take on the dish, with spiced meat mounded into a clean cooked crab back, then broiled until golden brown, at Hudson’s on the ...

Deviled crab has been a mainstay since childhood for the sisters who grew up in Tampa. Their craving for the hometown dish came with them when the sisters relocated to Jacksonville — Johnson 12 ...