Ingredients
8 large hard-boiled eggs, peeled and cut in half lengthwise
3 tablespoon fat-free sour cream
2 teaspoons mayonnaise
2 teaspoons finely chopped fresh tarragon (3/4 teaspoon dried can be used)
1 tablespoon minced shallot
1 teaspoon lemon juice (increase to 2 teaspoons if desired)
2 pinches (or more) cayenne pepper
1/4 teaspoon hot pepper sauce
3/4 cup (about 4 ounces) cooked crabmeat, shredded and free from shells
Salt and pepper to taste
Paprika for grnish
Tarragon sprigs for garnish
Preparation
Scoop out yolks and throw half of them away. Place remaining yolks in medium bowl. Mash with fork, and mix in sour cream, mayonnaise, shallot, lemon juice, cayenne and hot pepper sauce (or you can beat in a small mixing bowl). Stir in crab. Season to taste with salt and pepper if desired. Carefully spoon crab mixture in the cavity of each egg white half (about 1 heaping tablespoon for each). Cover and refrigerate until ready to serve. Garnish each half with a sprinkle of paprika and a small tarragon sprig if desired.
