Eggs stuffed with Crabs Name: Nathalie Alcantara Base: Ft Eustis Recipe: 3 eggs 10g / 1/3 oz butter, unsalted 1 tbsp whipping cream 80g/ 2 2/3 oz crabs pepper, salt 1 tbsp chives It's best to use fresh crabs from the north sea for the crab stuffed eggs, because they have a very intense flavor. As a matter of course you can use any other kind of crabs for this recipe. Hard-boil the eggs, quench in cold water and peel while they are warm. Cut the eggs into halves, carefully remove the egg yolk and put it in a bowl. Combine with the butter while the egg yolk is still warm. Add 1 tbsp cream and slightly season with pepper and salt. Cut the crabs into pieces and add to the egg yolk. Put some crabs aside for decoration. Pour the egg-crab cream back into the egg halves and garnish with finely chopped chives and crabs.