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Slim Crab Cake Deviled Eggs Recipe

Slim Crab Cake Deviled Eggs Recipe photo by Taste of Home

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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin

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Slim Crab Cake Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

6 hard-cooked eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons crabmeat, drained, flaked and cartilage removed
1 tablespoon minced sweet red pepper
2 teaspoons sweet pickle relish
1/2 teaspoon reduced-sodium seafood seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
Additional sweet red pepper, optional

Directions

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving. Yield: 1 dozen.

Nutritional Facts 1 stuffed egg half equals 42 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 112 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Slim Crab Cake Deviled Eggs in Healthy Cooking Annual Recipes Annual 2013

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Slim Crab Cake Deviled Eggs

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(1-1) of 1 reviews

Reviewed on Mar. 17, 2013 by good2bslim

I made these but substituted the mayo with Chobani 0% plain yogurt and used diced tomato instead of pepper since I didn't have any, and topped with diced green onion. There's a lot of room for adjustments with seasonings and such with this sort of recipe. You could add or omit something you didn't care for or didn't have on hand with something else comparable. It makes for a healthier version of a favorite appetizer.