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Featured Cookbook

A Queens' Canteen: The Seafood Edition

Editor: Tracie Armstrong

"This cookbook was inspired by Tracie Armstrong family favorite seafood dishes, as well as, some of her authentic Louisiana soul-food dishes..."
Featured Recipe

Crab Stuffed Deviled Eggs

By Tracie Armstrong

Ingredients:
Ingredients

red pepper
½ dozen eggs
½ teaspoon salt
Cajun crab spread
⅓ teaspoon pepper
2 tablespoons mayonnaise
Applewood Smoked Bacon

You can substitute cajun crab spread for real lump crab meat and/or add shrimp.
Directions:
Directions

1. Boil 6 eggs in a pot for 20 minutes. Place them in cold water for cooling for 5 minutes. Peel eggs and cut them directly across the middle. Gently remove egg yolk from each half egg and place in a bowl. Try not to tear the egg whites.

2. Add dry seasonings salt and pepper (excluding red pepper), mayonnaise and cajun crab spread to the bowl of egg yolk and mix well. Gently stuff egg whites with the crab spread mixture.

3. Lightly sprinkle red pepper/paprika on top of deviled eggs and pieces of cooked bacon to danish.

Let cool in the refrigerator or simply. . . Serve and Enjoy!!

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