cheeky crab deviled eggs

+ coconut cadbury rice krispie treats

guys the sun is shiningggggg, the birds are chirping, the produce is producing - we are healing. I didn’t know how deprived I was of all things fresh until I started thinking up spring recipes, and it all started hitting me. my god I feel inspired!!!!! I forgot what this has felt like! it’s got me researching “how to start a garden” on a tuesday. and like yeah I say that every year but I reallyyyyy feel it coming this year! and by garden, I mean like one raised bed of herbs on my balcony.

alas, I’m just excited to be cooking again - I hit a bit of a slump there with the soups and shit towards the end of february. but truly, this is why I could never live somewhere perpetually one climate. I need all 4 seasons to cycle through my body and my brain and make me feel something!

on the menu:

• coconut cadbury rice krispies

• cheeky crab deviled eggs

with easter approaching my goal for new recipes was pretty much just to be cute and spring-y as possible. I love how these deviled eggs turned out. I was really leaning towards crab for this recipe but I was worried how expensive it would be. I found that you can actually get a pretty decent amount of lump crab meat in the refrigeration section of the fish area in the grocery store for about $20! go for the lump vs claw for a smoother, sweeter flavor. although, I did try them with claw as well and they were still delicious albeit a stronger crab flavor - plus more affordable. the brand I used was “ocean legacy” - I saw it at shoprite + whole foods.

as for the rice krispies, well. I need a seasonal excuse to make them and I think mine are perfect hehe. the additional pockets of marshmallows are ESSENTIAL!!! don’t play with me if you don’t have marshmallow pockets in your treats girl.

these make for excellent easter recipes if you’re celebrating, and if not - well they taste just as good on a beautiful saturday afternoon!

cheeky crab deviled eggs:

makes 20 deviled eggs

• 10 large eggs

  • 7 egg yolks (from the eggs above)

• 3/4 cup lump crab meat

• 3 tbsp creme friache

• 2 tbsp mayo

• 1 tbsp chives, chopped

• 1/2 lemon zested

• 1 tsp fresh lemon juice

• 1/2 tsp champagne vinegar

• 1/2 tsp old bay

• 1 tsp dijon mustard

• a few dashes of hot sauce (optional)

• kosher salt (if needed)

• thinly sliced persian cucumber + watermelon radish triangles to garnish

• flaky salt + old bay to garnish

• fresh dill to garnish

1. boil a medium pot of water with a pinch of salt. once boiling, bring the heat down so it’s not rolling and slowly place the eggs in with a spoon. turn heat back up and boil the eggs for 11 minutes.

2. prepare an ice bath nearby. use a slotted spoon to transfer the eggs into the ice bath once done. let cool for 20 minutes (or overnight if you want to prep ahead) peel the eggs once cooled. I find it easy to do so submerged in the bowl of water! transfer to a paper towel once done to dry.

3. cut each egg in half lengthwise and using a small spoon, pop 7 full yolks out into a medium bowl. using the back of a fork, break them up.

4. add the creme fraiche, mayo, dijon, lemon zest, juice, vinegar, old bay and mix until very smooth.

5. for the crab, look it over to ensure no shells slipped through the cracks. add the crab meat to a food processor and pulse a few times just until evenly shredded. transfer to the egg mix and fold in to combine. taste for any salt or more acid. add a bit of hot sauce if you wish!

6. add egg white halves to a serving dish. I like to choose one that will fit all of them snugly so they don’t go rolling around.

7. transfer crab mix to a ziploc or piping bag with a star attachment. pipe very generously into each egg half. top with alternating radish and cucumber, dill and a sprinkle of old bay + flaky salt. do a light drizzle of high quality olive oil if you wish! enjoy immediately!

make ahead: the crab mix can be made morning of and stored in the fridge, tightly covered, ahead of piping, about 6 hours.

coconut cadbury rice krispies:

makes about 20 treats

• 6 cups rice krispies cereal

• 1 cup sweetened shredded coconut, plus more to sprinkle on top*

• 1 heaping cup mini cadbury eggs, lightly crushed

• 1/2 cup unsalted butter, wrapper reserved

• 16 oz mini marshmallows, divided

  • 12 oz for the base, 4 oz to fold in

• 1/2 tsp salt

• 1/4 - 1/2 tsp coconut extract (optional for a more prevalent coconut flavor)

• flaky salt to top

1. grease a 9” square pan with some butter and set aside.

2. add cadbury eggs to a small ziploc and gently crush them until they’re almost quarted. set aside

3. add butter to a large pot and melt over medium heat until just starting to brown. add 12 oz of marshmallows and stir until mostly melted. turn off heat, add the rice krispies, and fold the cereal in until halfway combined.

4. add the coconut flakes and extract (if using) and salt, then continue folding until mixed. gently fold in the remaining 4 oz marshmallows.

5. working quickly, transfer half the mix into the pan, using the butter wrapper if needed to avoid dirtying hands. sprinkle half the cadbury eggs evenly across the top. add the remaining mix and use the butter wrapper to gently pat the surface until evenly packed and smooth. don’t push too hard. sprinkle the top with the other half of the eggs, additional coconut and flaky salt. let sit at room temp for about an hour minimum until set. cut into squares and enjoyyyyy. leftovers will keep tightly covered for about 3 days of max soft and chewiness!

* you can lightly toast the coconut in a pan for a toastier flavor + different look!

have a wonderful fabulous sunday! :*

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xoxo

katie