Recipe Courtesy of Emeril Lagasse

Crab Meat Deviled Eggs

1 dozen hard boiled eggs, shelled and cut into half
1/4 cup mayonnaise
1/2 pound lump crab meat, shelled and picked for cartilage
1 teaspoon minced garlic
1 tablespoon minced capers
2 tablespoons caper juice
Freshly ground white pepper
2 ounces Caviar

Remove the yolks from the whites and place in a mixing bowl. Using a back of a fork, break the yolks into small pieces. Add the mayonnaise, crab meat, garlic, capers and caper juice. Mix well. Season the mixture with salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with caviar.

Yield: 2 dozen eggs

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