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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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Asian Crab and Rice Omelet

(Washington Post, April, 2012)

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Asian-Style Shrimp Frittata

(Every Day with Rachael Ray, May, 2010)

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Asparagus and Smoked Trout Frittata

(Cooking Light, May, 2010)

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Bacon, Egg, Spinach And Tuna Salad

(Better Homes & Gardens, September, 2009)

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Cajun Omelet With Shrimp

(Southern Living, February, 2009)

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Catfish Simmered in Caramel Sauce

(Into the Vietnamese Kitchen by Andrea Nguyen, 2006)

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Crab and Roasted Red Pepper Strata

(Bon Appétit, October, 2001)

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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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Creamy Scrambled Eggs with Smoked Trout and Green Onions

(Bon Appétit, April, 2002)

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Crustless Smoked Salmon Quiche with Dill

(Cooking Light, July, 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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Deviled Eggs With Shrimp

(Every Day with Rachael Ray, April, 2011)

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Deviled Eggs With Smoked Salmon And Green Onions

(Bon Appétit, December, 1997)

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Deviled Eggs With Smoked Salmon and Herbs

(Cooking Light, April, 2010)

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Deviled Eggs With Smoked Salmon and Two Mustards

(Sunset, March, 2011)

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Deviled Eggs With Smoked Trout

(Saveur, January/February, 2011)

Deviled Eggs with Smoked Trout
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Deviled Eggs with Sour Cream, Chives, and Salmon Roe

(Bon Appétit, December, 2002)

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Double-Salmon And Sweet Potato Hash With Poached Eggs

(Bon Appétit, December, 1998)

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Comments:

On January 14, 2011, 1:36 pm alan said:

This was tasty! I made it in one very large skillet. The recipe calls for two non-stick skillets, if you have them, you're probably get more browned bits, but if you don't, it's still good. The egg on top finished the dish nicely!


Edith’s Lobster Omelette

(Chuck’s Week Off, Episode: Cabos, Season: 1)

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Egg and Anchovy Crostini

(Sunset, March, 2012)

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Egg in a Hole With Smoked Salmon

(Real Simple, April, 2011)

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