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Crab Deviled Eggs Recipe
Crab Deviled Eggs Recipe photo by Taste of Home

Crab Deviled Eggs Recipe

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5 7
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 12 hard-cooked large 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

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.

Directions

  1. 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.
  2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.
Originally published as Crab Deviled Eggs in Taste of Home February/March 2007, p59

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Crab Deviled Eggs

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 28, 2016

"Great idea and very delicious. I have a small family so I cut the recipe in half. Added crab meat, mayo, mustard & Worcestershire sauce (and a splash of pickle juice) to food processor to get a very smooth texture for easy piping. Worked beautifully. Topped with Old Bay as suggested by Alice below, and sprinkled crushed Ritz crackers on top for a little crunch. Man-o-man...That's some good stuff!!!"

MY REVIEW
Reviewed Jan. 27, 2016

"A little Old Bay on top and these are fabulous!"

MY REVIEW
Reviewed Mar. 5, 2013

"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!"

MY REVIEW
Reviewed Mar. 27, 2012

"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."

MY REVIEW
Reviewed Mar. 25, 2012

"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."

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