Back to Crab Deviled Eggs

Print Options


Card Sizes

Crab Deviled Eggs Recipe

Crab Deviled Eggs Recipe

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. YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

2 each: 160 calories, 13g fat (3g saturated fat), 228mg cholesterol, 281mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 9g protein.

Reviews for Crab Deviled Eggs

Sort By :
brinabrina123 User ID: 8819259 246172
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!!!"

Alice Leonetti User ID: 4917956 242642
Reviewed Jan. 27, 2016

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

cea267 User ID: 1848598 208550
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!"

Mattymoe User ID: 6587502 208549
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."

MouseladyinTX User ID: 1145472 162262
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."

xicota User ID: 944314 163562
Reviewed Apr. 19, 2010

"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!"

LiRM35M44119 User ID: 2971810 117108
Reviewed Mar. 17, 2010

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

Loading Image

Wine Pairings

Light-Bodied White Wine

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