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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheesy Crab Deviled Egg Dip

Such a warm treat, I almost want to make this year round. There is nothing like grabbing a good movie and this bubbling fusion of deviled eggs and cheesy crab dip to top off a cold night here in New England.


For 4 people


  • 6 hard boiled eggs, cooked, cooled and peeled
  • 1/2 cup(s) cooked crabmeat, squeezed dry
  • 1 cup(s) shredded Monterey Jack cheese, divided
  • 1/4 cup(s) cream cheese
  • 1/4 cup(s) mayonnaise
  • 1/4 cup(s) cooked spinach, squeezed dry
  • 1 teaspoon(s) each Worcestershire sauce and lemon juice
  • Crackers of your choice

Cheesy Crab Deviled Egg Dip Directions

  1. Preheat oven to 375-degrees F. In a bowl, mash the eggs, cream cheese, mayonnaise, Monterey Jack, Worcestershire sauce and lemon juice together until as smooth as possible. Stir in the spinach and transfer to a 1 quart casserole dish or 4(1-cup) ramekins. Bake 20-30 minutes, or until bubbling and starting to darken on top. Remove, let cool slightly before serving with crackers.