Deviled Eggs with Crab on micro greens

6 large eggs

2 - 3 Tbsp. yogurt, sour cream or mayonnaise

1 tsp. mustard

1 tsp. sherry wine vinegar

pinch cayenne pepper

1 Tbsp. scallions, minced

1 Tbsp. Italian parsley leaves, minced

1 Tbsp. capers, drained

½ lb. crabmeat, picked over (1 cup)

salt and pepper to taste

smoked paprika (for sprinkling on top)

1C micro greens

Vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

1 tsp. mustard

4 1/2 Tbsp. olive oil

salt and pepper to taste

Place eggs in a pan and over with cold water.  Bring to water to a boil, remove pan from the heat, cover and let eggs stand 12 minutes.  Drain eggs and put in a bowl of ice water.  Let stand 5 minutes.  Peel and halve lengthwise.

Carefully scoop the yolks into a bowl.  Using a fork, mash the yolks with the yogurt, mustard, vinegar, cayenne, salt and pepper.  Stir in the scallions, parsley, capers and gently fold in crabmeat.  Generously mound the crab filling to egg-white halves.  Sprinkle with smoked paprika.  Toss the micro greens with vinaigrette to coat.  Divide greens among 12 plates.  Top each with a crab-filled egg half.  Serve.

MAKES:  12 appetizer servings

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C

Warm Crab and Artichoke Dip

1/4C cream cheese, room temperature

3 Tbsp. mayonnaise

3/4C (about 4 oz.) crabmeat, well drained

6 Tbsp. grated Parmesan cheese

3 Tbsp. chopped drained grilled marinated artichokes from a jar

2 Tbsp. sliced scallions

2 Tbsp. diced red or yellow bell pepper

2 Tbsp. diced celery

1/4C fresh corn kernels

1 Tbsp. finely chopped fresh basil

2 tsp. Sherry wine vinegar

½ tsp. hot pepper sauce

Toasted baguette slices

Preheat oven to 400F.  Beat cream cheese until smooth.  Add the mayonnaise and season with salt and pepper to taste.  Fold in the crabmeat, ¼ cup of the Parmesan cheese, artichokes, scallions, red pepper, celery, corn, basil vinegar and hot pepper sauce gently with a rubber spatula.

Transfer the mixture to a two cup soufflé dish and sprinkle with remaining 2 tablespoons of cheese.  Bake until the mixture is warm and the cheese is melted, about 15 minutes.  Transfer to a platter and surround with toasted baguette slices.

MAKES:  1-1/2C