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Recipe: devilled eggs with North Sea crab salad

This month, culinary publicist Annette van Ruitenburg presents a delicious recipe for devilled eggs filled with crab salad made from North Sea crab, from the cookbook ‘A Taste of Texel’!

Devilled eggs with North Sea crab salad

North Sea crab is available from January to September. Generally, only male crabs are sold. Did you know that the backside of a male crab looks like a lighthouse?

There is not much meat on a whole crab, so it is best to get the meat for this salad from crab legs. The salad can also be made using seafood sticks. You can also use a fish bouillon cube instead of court bouillon.

Ingredients 

Court bouillon
1 onion, cleaned and sliced in rings
2 bay leaves
1 celery stalk
small branch of thyme
2 tablespoons of salt and 15 peppercorns
I kilo crab claws or 4 seafood sticks

Devilled eggs filled with crab salad
4 to 6 eggs
20 grams shallots, finely chopped
1 apple
50 grams crème fraîche
lemon juice
flat-leaf parsley

Prepare the bouillon in a large pan using a generous amount of water and let it boil for 20 minutes. Strain the bouillon and bring it to a boil.  Boil the crab legs in the bouillon for about 10 minutes. Let the crab cool in the water you boiled it in. Peel the apple, cut it in pieces and keep it in lemon juice until you are ready to use it.

Use a meat mallet to crack open the crab legs and claws, and remove the meat, keeping it as intact as possible, and put it in a bowl.

In the meantime, hard boil the eggs, let them cool, peel them and slice them in half. Carefully remove the yolks and set them aside.

Season the crab meat with a little salt, pepper and cayenne pepper. Then add the shallots, apple, crème fraîche and egg yolks. Chill the crab salad for an hour in the refrigerator to allow the flavours to blend. Then fill the egg whites with the crab salad and garnish with flat-leaf parsley.

Now enjoy!

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