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Prep 5 mins
Cook 20 mins
I found this gem in Louisiana Cookin magazine and it has 2 of my favorite things...crabmeat and eggs!
- Mash the egg yolks in a medium bowl.
- Add the mayonnaise, sour cream, and Creole mustard, stir to combine.
- Gently stir in the crabmeat, green onions, capers and lemon juice.
- Season with salt and pepper.
- Fill the egg whites evenly with the mixture and garnish with paprika.