crab - - Page 2

by BS

Demoned Eggs

At the Brixton in San Francisco, Dungeness crab meat and bacon make a deviled egg that is practically a whole meal (and decidedly un-kosher).

Demoned Eggs

6 ea eggs, cooked about 10-12 minutes
2 T aioli or mayo
pinch cayenne
1 T minced shallots
1 T minced celery
½ T chopped parsley
½ T Dijon mustard
salt and pepper to taste

¼ pound Dungeness crab meat
2 T meyer lemon extra virgin olive oil
2 T chopped chives
2 strips cooked bacon, minced

1. Peel and halve eggs, and pop out yolks.
2. Push yolks through sieve.
3. Mix with the aioli, cayenne, shallots, celery, parsley, Dijon, salt and pepper.
4. Mix crab, lemon oil and chopped chives together.
5. Put the yolk mix through a piping bag and pipe into egg halves. Top with the crab mix and bacon.

More Bacon: Recipes, raves and other bacon bits in Endless Bacon.

by BS

Decadent Deviled Eggs

*Tease* Next week we’ll be bringing you a whole big giant post about our favorite deviled eggs from restaurants and bloggers around the country. But for now, here’s a be-a-utiful one to get you through the weekend, courtesy Chef Thomas Dunklin of B&O American Brasserie in Baltimore.

Soft Boiled Eggs

Bring 3 qts of water to boil in large pot. Place 6 eggs in basket and submerge 6 eggs in boiling water. Let the eggs sit in the boiling water for 5 ½ to 6 minutes. Pull out of water and submerge in ice bath. Let cool. Once cool gentle peel eggs and set aside.

Crab Salad

A Small Southern Town in Northwest Washington

D.C. has a long list of traditional southern-style restaurants, so you’d be forgiven for wondering why it needed another. But you shouldn’t wonder after seeing Eatonville‘s unorthodox starter above — a single fried hushpuppy the size of a baseball filled with leek fondue and rock shrimp. It is seriously effing delicious.

Set on the same 14th Street corner as sister restaurant Busboys and Poets, Eatonville is named in honor of Zora Neale Hurston, the Harlem renaissance author and playwright. Hurston grew up in Eatonville, Florida, one of the first southern towns created by African-Americans after slavery ended. The name really made an impression on me as I realized how thoughtful they’ve been in putting the place together. From picket fences and rocking chairs flanking the bar to drinks served in mason jars, this was more than another DC restaurant with southern fare… I felt like I’d hopped a train to a small town in the Deep South.