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Crab Deviled Eggs Recipe

Crab Deviled Eggs Recipe photo by Taste of Home

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My family loves crab salad and deviled eggs, so I tried combining the two. The crab meat adds a lot of flavor. What a hit! —Kevon Shuler Chelsea, Michigan

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Crab Deviled Eggs Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.

Nutritional Facts 1 serving (2 each) equals 160 calories, 13 g fat (3 g saturated fat), 228 mg cholesterol, 281 mg sodium, 1 g carbohydrate, trace fiber, 9 g protein.

Originally published as Crab Deviled Eggs in Taste of Home February/March 2007, p59

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Reviews for Crab Deviled Eggs

Crab Deviled Eggs

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Reviewed on Mar. 05, 2013 by cea267

Thanks Devon. I did a little variation to bring down the cost. Used albacore tuna drained and 1 tsp lemon juice and 1 tsp lemon zest. Yum!

Reviewed on Mar. 27, 2012 by Mattymoe

If you really want to really make them decadent, crumble up some freshly cooked bacon and put some in the bottom of the egg before you pipe in the filling.

Reviewed on Mar. 25, 2012 by MouseladyinTX

I took LiRm advice and sprinkled the Old Bay seasoning on top. These eggs are fantastic. I usually do not steer away from my personal deviled egg recipes because my family always complains. But this recipes is a keeper. When making deviled eggs again I will probably have to make my personal recipe as well as this one. I did not used canned crab because I had some real crab pieces I had just recently purchased for another recipe and had frozen the leftover.

Reviewed on Apr. 19, 2010 by xicota

These are SO GOOD!! I just finished making this recipe, and I couldn't wait to try one. Delicious! A perfect blend of seasonings---I wouldn't change anything. These will be great for summer, but I don't think I can wait that long to make them again! Thanks!

Reviewed on Mar. 17, 2010 by LiRM35M44119

Try sprinkling a little Old Bay seasoning on top. Fantastic!