2 cups thinly sliced radishes (about 1 pound)
1 tbsp fresh lemon juice, divided
½ tsp sea salt, divided
8 large eggs
¼ tsp freshly ground black pepper
1 tbsp extra-virgin olive oil
4 tbsp Walden Farms Mayo
2 cups lump crabmeat, drained and shill pieces removed (about 10 ounces)
¼ cup finely chopped celery (about 3 medium stalks)
2 tsp spicy mustard
24 large lettuce leaves

Combine radishes, 2 teaspoons juice, and ¼ tsp sea salt in a bowl; toss. Cover and chill at
least 30 minutes.

Place eggs in a medium saucepan and cover with cold water to 1 inch about eggs; bring
to a boil.

Reduce heat and simmer 10 minutes. Place eggs in ice water and cool
completely.

Gently crack eggshells; peel under cold running water.

Cut each egg in half lengthwise and remove yolks.

Press yolks through a sieve into a bowl. Set aside 1 tbsp yolks.

Combine remaining 1 teaspoon juice, remaining yolks, ¼ tsp sea salt, and pepper in
a bowl; gradually add oil, stirring well with a whisk until oil is incorporated.

Stir in mayo.

Add crabmeat, celery, and mustard; stir gently until combined. Taste crab filling and
adjust seasoning, if necessary.

Arrange a fan of 3 lettuce leaves on each of 4 plates. Cut a thin slice from the bottom of
each egg white half to help them sit flat.

Pile the crab filling evenly into egg white halves.

Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1
tbsp yolk over egg white halves.

Arrange ¼ cup radish mixture to the other side of each serving.

Carb count: 3 grams/serving

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