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

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WHENEVER I serve these eggs, my guests are puzzled by the unique's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change. -Reginald Davis, Orlando, Florida
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings


  • 12 hard-cooked eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared mustard
  • 2 teaspoons seafood seasoning
  • 1/4 teaspoon pepper

Nutritional Facts

2 each: 129 calories, 9g fat (2g saturated fat), 226mg cholesterol, 280mg sodium, 2g carbohydrate (1g sugars, trace fiber), 9g protein


  1. Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen.
Originally published as Crabby Deviled Eggs in Reminisce July/August 1999, p45

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Reviewed Dec. 2, 2011

"I made these for Thanksgiving everyone enjoyed, will make them again."

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