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Join me as I take on the challenge of transforming classic deled eggs into crispy crab stuffed bites of southern comfort. These aren’t your grandma’s picnic eggs. They’re fried golden and topped with a remlad drizzle. I start by mixing creamy yolks with mayo, dijon, lemon juice, Old Bay seasoning, and fresh lump crab. After piping that rich mixture back into the hald whites, I chill them, then bread them in flour, egg wash, and crispy panko. A quick freeze, and they’re ready to fry. Just a minute or two in hot oil turns them golden, crunchy, and irresistible. I finish each with a flash fried crab nugget and a drizzle of tangy remulad. It’s elegant, rich, and outrageously addictive. These fried crab deled eggs are the ultimate bite. Crunchy outside, creamy inside, packed with bold coastal flavor. If you’ve never fried a deileled egg before, now’s your moment. Try it and tell me what twist you’d
Dining and Cooking