This classic dish with a spicy twist of OLD BAY® Hot Sauce and the mash up of the ubiquitous deviled egg. Creates a game changer of the unexpected on any menu.
Ingredients
- Deviled Egg Filling
- 2 each eggs, hard boiled &, peeled
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons OLD BAY® Hot Sauce
- 1 teaspoon Classic Yellow Mustard
- Crab Cake
- 2 tablespoons mayonnaise
- 2 tablespoons OLD BAY® Hot Sauce
- 2 teaspoons OLD BAY® Seasoning
- 2 teaspoons Parsley Flakes
- 1/2 teaspoon Classic Yellow Mustard
- 1 each egg, beaten
- 2 slice white bread, crumbled
- 1 pound lump crabmeat
- Scotch Eggs
- 4 each eggs, hard boiled &, peeled
- 1 pound crab cake, each, 4 oz
- 2 each eggs, beaten
- 2 teaspoons OLD BAY® Hot Sauce
- 2 cups Panko bread crumbs
- 2 tablespoons OLD BAY® Seasoning
Nutrition Information
(per serving)
This classic dish with a spicy twist of OLD BAY® Hot Sauce and the mash up of the ubiquitous deviled egg. Creates a game changer of the unexpected on any menu.
Key products
Instructions
Deviled Egg Filling
- Press peeled eggs through a fine-mesh sieve. Place in a bowl and combine with softened cream cheese, mayonnaise, OLD BAY Hot Sauce, and mustard. Whisk until well mixed and smooth.
- Place in a pastry bag with a star tip, and reserve for service.
Crab Cake
- In a bowl combine mayonnaise, OLD BAY Hot Sauce, OLD BAY Seasoning, parsley, mustard, and egg and whisk together.
- Gently fold in crabmeat and crumbled bread. Form into 4 oz portions. Cover and refrigerate until needed.
Scotch Eggs
- In a bowl whisk OLD BAY Hot Sauce into beaten eggs. Combine breadcrumbs with OLD BAY Seasoning in a bowl.
- Place 1 egg in the middle of each of a 4 ounce portion of crab cake mix and wrap around egg. Smooth the surface of the crab cake to form an even layer.
- Gently dip each crab cake-wrapped egg into the beaten egg mixture, fully coating. Next, coat each egg in breadcrumb mixture to cover completely. Place scotch eggs on a parchment-lined baking sheet. Cover and refrigerate for service.
Service
- Set fryer to 350°F and oven to 325°F. For each serving, fry the Crabby Scotch Egg until crispy and golden on the outside, then transfer to a sizzle platter and finish in the oven.
- Carefully cut Scotch Egg in half, pipe the filling on top of the yolk, drizzle with extra OLD BAY Hot Sauce, and sprinkle with OLD BAY Seasoning. Service hot.
