OLD BAY® Hot Sauce Crabby "Deviled" Scotch Egg

This classic dish with a spicy twist of OLD BAY® Hot Sauce and the mash up of the ubiquitous deviled egg. Creates a game changer of the unexpected on any menu.

Ingredients

Procedure

Deviled Egg Filling

1. Press peeled eggs through a fine-mesh sieve. Place in a bowl and combine with softened cream cheese, mayonnaise, OLD BAY Hot Sauce, and mustard. Whisk until well mixed and smooth.
2. Place in a pastry bag with a star tip, and reserve for service.

Crab Cake

1. In a bowl combine mayonnaise, OLD BAY Hot Sauce, OLD BAY Seasoning, parsley, mustard, and egg and whisk together.
2. Gently fold in crabmeat and crumbled bread. Form into 4 oz portions. Cover and refrigerate until needed.

Scotch Eggs

1. In a bowl whisk OLD BAY Hot Sauce into beaten eggs. Combine breadcrumbs with OLD BAY Seasoning in a bowl.
2. Place 1 egg in the middle of each of a 4 ounce portion of crab cake mix and wrap around egg. Smooth the surface of the crab cake to form an even layer.
3. Gently dip each crab cake-wrapped egg into the beaten egg mixture, fully coating. Next, coat each egg in breadcrumb mixture to cover completely. Place scotch eggs on a parchment-lined baking sheet. Cover and refrigerate for service.

Service

1. Set fryer to 350°F and oven to 325°F. For each serving, fry the Crabby Scotch Egg until crispy and golden on the outside, then transfer to a sizzle platter and finish in the oven.
2. Carefully cut Scotch Egg in half, pipe the filling on top of the yolk, drizzle with extra OLD BAY Hot Sauce, and sprinkle with OLD BAY Seasoning. Service hot.