deviled eggs with crab meat recipe

Written ByJenny Smyth Posted on
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The Best deviled eggs with crab meat recipe

I’ve always been a fan of deviled eggs, but when I added crab meat to the mix, it took the dish to a whole new level. The creamy texture of the eggs, the sweetness of the crab, and the tanginess of the seasonings all come together to create a flavor combination that’s hard to resist.

I love serving these deviled eggs at family gatherings and parties because they’re easy to make in large quantities and can be customized to fit any theme or occasion. Plus, they’re a great way to get some extra protein and omega-3s into my family’s diet.

When I’m making deviled eggs with crab meat, I like to use high-quality ingredients like fresh crab and farm-fresh eggs. It makes all the difference in the flavor and texture of the final product.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as an appetizer, a side dish, or even as a main course. And because it’s made with such simple ingredients, it’s easy to customize to fit your family’s tastes and dietary needs.

Whether you’re looking for a quick and easy meal or a show-stopping centerpiece for your next dinner party, deviled eggs with crab meat are sure to impress.

Deviled Eggs with Crab Meat

4.6 from 1566 votes

Classic deviled eggs get an upgrade with sweet lump crab meat and a touch of Old Bay seasoning. The creamy filling is piped into egg white halves and garnished with fresh chives for an elegant appetizer.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Eggs

6 large eggs
1 tablespoon white vinegar

For the Filling

1/2 cup cooked lump crab meat, picked over for shells
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon finely chopped fresh chives, plus more for garnish

👨‍🍳Directions

1Place the eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
2Add the white vinegar, then bring to a rolling boil over high heat.
3Once boiling, cover the pan, remove from heat, and let stand for 12 minutes.
4Transfer the eggs to an ice bath and let cool for 5 minutes.
5Gently tap each egg on a hard surface and roll to crack the shell, then peel under cool running water.
6Slice each egg in half lengthwise and carefully remove the yolks to a medium bowl.
7Mash the yolks with a fork until fine crumbs form.
8Add the mayonnaise, Dijon mustard, Old Bay seasoning, salt, pepper, and chopped chives, and stir until smooth and creamy.
9Gently fold in the lump crab meat, taking care not to break up the chunks.
10Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped).
11Pipe the mixture evenly into the egg white halves, mounding slightly.
12Garnish with additional chopped chives and a light sprinkle of Old Bay if desired.

🔧Equipment

Medium saucepan
Mixing bowl
Fork or potato masher
Piping bag with star tip (or zip-top bag)
Deviled egg plate or serving platter

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 215mg🧂Sodium: 410mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 14g

📝Notes

For best results, use fresh lump crab meat from the refrigerated section. The eggs can be boiled and peeled up to 2 days in advance; store peeled eggs in a covered container in the refrigerator. Assemble just before serving for the freshest texture.

Watch Video Of How Deviled Eggs with Crab Meat Works

These deviled eggs with crab meat are always a hit at family gatherings and parties because they’re easy to make in large quantities and can be customized to fit any theme or occasion.

Plus, they’re a great way to get some extra protein and omega-3s into my family’s diet.

To store leftover deviled eggs, simply refrigerate them in an airtight container for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Deviled Eggs with Crab Meat

Q: What type of crab meat should I use?

For this recipe, you’ll want to use lump crab meat. It has a higher moisture content than flaked or jumbo lump crab meat, which makes it easier to mix with the other ingredients.

Q: Can I use imitation crab meat instead?

While imitation crab meat can be a good substitute in some recipes, it’s not ideal for deviled eggs with crab meat. The texture and flavor just aren’t the same.

Q: How do I store leftover deviled eggs?

You can store leftover deviled eggs in an airtight container in the refrigerator for up to three days. They’ll keep best if you refrigerate them as soon as possible after filling them.

Q: Can I freeze deviled eggs?

No, it’s not recommended to freeze deviled eggs. The texture will be affected by freezing and thawing.

Q: What if I don’t have any mayonnaise?

You can make a substitute for mayonnaise by mixing together equal parts sour cream and plain Greek yogurt. This will give you a similar creamy texture without the need for mayonnaise.

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