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Crab-Stuffed Deviled Eggs

 Crab-Stuffed Deviled Eggs
For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.
12 ServingsPrep/Total Time: 20 min.


  • 12 hard-cooked eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
  • 2/3 cup mayonnaise
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped slivered almonds
  • 2 tablespoons finely chopped green pepper
  • 1/2 teaspoon salt


  • Slice eggs in half lengthwise. Remove yolks and set whites aside. In
  • a large bowl, mash yolks. Stir in the crab, mayonnaise, celery,
  • almonds, green pepper and salt. Stuff or pipe into egg whites.
  • Refrigerate until ready to serve. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 208 calories, 18 g fat (3 g saturated fat), 229 mg cholesterol, 279 mg sodium, 2 g carbohydrate, 1 g fiber, 10 g protein.