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Courtney's Crab Boats

A crab meat stuffed deviled egg crab appetizer recipe

Credited to Courtney Kemp of Princess Anne, MD.

This recipe was the Second Place Junior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.

• 3 hard cooked eggs
• 1 teaspoon lemon rind
• ½ teaspoon minced onion (optional)
• 2 tablespoons mayonnaise
• 1 pound lump crab meat
• 1 tablespoon mustard
• ¼ teaspoon salt
• paprika

Cut the eggs into lengthwise halves. With a teaspoon, carefully remove yolks to a small bowl. Set the whites aside.

Mash the yolks until very fine and crumbly. Blend in the mustard and other ingredients. Generously refill the eggs with the mixture, slightly rounding each.

To make the boats, wrap 6 toothpicks with diamond shaped construction paper, folding the paper into triangles to form sails.

Insert the toothpicks into the stuffed eggs.

Arrange the eggs on a platter garnished with curly endive, tomato wedges, radish roses and celery stuffed with crab meat.