Devilled eggs with crab

  • 110g crabmeat
  • 1/2 stick celery, finely chopped
  • 2 tbsp mascarpone cheese, at room temperature
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 3 tbsp chopped fresh chives
  • Salt and freshly ground black pepper
  • 6 hard-boiled eggs, peeled and halved, (yolks removed and reserved for another use)
1) In a medium mixing bowl combine the crabmeat, celery, mascarpone, mayonnaise, sour cream, mustard, lemon juice and chives. Season to taste with salt and pepper.

2) Transfer to a serving platter, spoon the crab mixture into the egg halves and serve.

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