Emeril's Crab Meat Deviled Eggs

• 1 Dozen hard boiled eggs; shelled and cut into half
• 1/4 c Mayonnaise
• 1/2 lb Lump crab meat; shelled and picked for cartilage
• 1 ts Minced garlic
• 1 tb Minced capers
• 2 tb Caper juice
• Salt
• Freshly ground white pepper
• 1 tb Finely chopped fresh parsley leaves

Instructions

1. 1

   Remove the yolks from the whites and place in a mixing bowl.

2. 2

   Using the back of a fork, break the yolks into small pieces.

3. 3

   Add the mayonnaise, crab meat, garlic, capers and caper juice.

4. 4

   Mix well.

5. 5

   Season the mixture with salt and pepper.

6. 6

   Spoon the mixture into the white halves.

7. 7

   Chill the eggs completely and garnish with parsley.

8. 8

   Yields: 2 dozen eggs What else could Emeril Lagasse cook up for Easter besides some delicious eggs?