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.
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.
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Item Code:
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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.
