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crab, eggs

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appetizers(3) | breakfast(2) | fish(9) | main(5) | quiche(1) | shrimp(1) | soup(1)

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Chawan Mushi

(Food & Wine, January, 2009)

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Crab Benedict

(Paula’s Best Dishes, Episode: Ladies Who Lunch, Season: 1)

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Crab Cakes With Poached Eggs And Wild Mushroom Sauce

(The Essence of Emeril, Episode: Mother’s Day, Season: 3)

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Crab Quiche Florentine

(Cooking Light, November, 1996)

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Crab Salad-Stuffed Eggs

(Cooking Light, May, 2009)

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Crab-Stuffed Deviled Eggs

(Bon Appétit, April, 2002)

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Deviled Crab Omelets

(Food & Wine, November, 2004)

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Deviled Eggs with Crabmeat and Cayenne

(Fine Cooking, June/July, 2012)

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  
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Egg-in-a-Nest Soup With Crab

(Washington Post, September, 2010)

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Fried Soft-Shell Crabs Benedict

(Southern Living, April, 2012)

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Horseradish Crab Cake Benedict With Simple Hollandaise

(Coastal Living, September, 2011)

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Shrimp and Crab Souffles with Red Bell Pepper and Tarragon

(Bon Appétit, April, 2000)

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Whispery eggs with Crabmeat and Herbs

(Trail of Crumbs by Kim Sunée, 2008)

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