Steps:
- In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Transfer the filled eggs to a platter and serve. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/deviled-eggs-with-crab-recipe.html?oc=linkback
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