Spicy California Roll Deviled Eggs

I can be very extra with my food, and this is one such case. This morning me and the family went down to the docks, expecting to come away with maybe a couple crabs and some fish. Instead, we ended up pulling up two and a half dozen big, fat, blue claw crabs in just an hour and a half. As such, the race to figure out what to do with them has begun. I called up my mom who requested me to make and bring some ganjang gejang for her as she has been stuck in Costa Rica for over 5 months due to Covid and finally returned last week (thankfully they are not without projects as their little mall is in the midst of construction.)

I separated the males and the females (which I am praying will be full of roe) and the females will go to that Korean raw marinated crab delicacy, while the males will be otherwise used for meat. I also pulled up two soft shells which have gone into the freezer, likely destined for a fried dish—like tempura, maybe with a sweet and spicy chili sauce. Oh the possibilities.

I decided I’d make a deviled eggs version of a spicy california roll, since, why not—except I’d use real, fresh crabmeat. Imitation crab meat can, if course, be used as well. There’s two ways to make this and it depends on what you want to showcase. The yolks can either be done with avocado, or with wasabi. Both are quite delicious. This one I used wasabi in the yolk, so I sliced some avocado for the top.

It is a tower of decadence and I ended up eating three whole eggs before stopping myself. Deviled eggs are a great way to accidentally eat a buttload of eggs, and I am unable to keep away from temptation. I imagine some crisped rice cake on top would take it to another level, but as it is I’m quite satisfied.

Ingredients

• 1/2 cup crab meat
• 1 tablespoon spicy mayo (mayo, sriracha, and a drop of sesame oil)
• 6 eggs, hardboiled, peeled, halved, yolk and white separated.
• 1 teaspoon wasabi
• 2 tablespoon mayonnaise
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon sugar
• Cucumber, for garnish
• Toasted nori, for garnish
• Sliced avocado, for garnish
• Pickled ginger, for garnish
• Eel sauce or soy sauce, for garnish

1. In a bowl, whisk the yolk with the mayonnaise, wasabi, rice wine vinegar, and sugar until well combined. Using a spoon, divide and fill the egg halves with the mixture.
2. Combine the crab and spicy mayo and place on top of the eggs.
3. Garnish with cucumber, sliced avocado, toasted nori, pickled ginger, and drizzle with eel sauce (or soy sauce) to finish.
4. Alternatively you can combine the yolks with about 1/4 cup of avocado, a tablespoon of rice wine vinegar, sugar, and salt to taste, and garnish with wasabi instead.