Close
Photo: Shanna Jones
Maryse is not a chef, but an excellent home cook with a mastery of some of the culinary tricks of Guadeloupe, and she loves to entertain. So, we’d spend hours in her kitchen talking about all manner of things culinary, and I learned some of the tricks of Guadeloupe’s Creole cooking from her. I learned to put a bit of minced garlic into my French vinaigrette, how to make a delicious simple syrup with a hint of tropical fruit, and how to make crabmeat-stuffed deviled eggs.
Ironically, this is a dish that I prepare and serve, but cannot indulge in because of a shellfish allergy. However, it’s a winner and whenever I bring the crabmeat-stuffed deviled eggs to an event, they disappear. While Maryse uses fresh crabmeat, the eggs can also be prepared with canned crab with little loss of taste (or so I’m told!). I’ve equally heard that one bite transports all who taste them to the island that created the proverb “Mie vaut vente peté ku mangé gate!” (It is better for your stomach to burst than to waste good food!)
01of 01Deviled Eggs with CrabmeatShanna JonesView RecipeJessica B. Harris looks to the Creole cooking traditions of the Caribbean Island of Guadeloupe for these deviled eggs, adding crab meat to the filling. Harris calls this recipe a winner and the only problem is keeping them from disappearing from the table too quickly.
01of 01
Deviled Eggs with Crabmeat
Shanna Jones
View Recipe
Jessica B. Harris looks to the Creole cooking traditions of the Caribbean Island of Guadeloupe for these deviled eggs, adding crab meat to the filling. Harris calls this recipe a winner and the only problem is keeping them from disappearing from the table too quickly.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
