crab deviled egg recipe

Written ByJenny Smyth Posted on
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The Best crab deviled egg recipe

I’m so excited to share with you my favorite crab deviled egg recipe, a classic dish that never fails to impress. I first encountered deviled eggs at a family gathering when I was a kid.

My aunt would make them for every occasion, and I was fascinated by the process of boiling eggs, filling them with a creamy mixture, and serving them on a platter. As I grew older, I began to experiment with different fillings and ingredients, but nothing beats the traditional combination of crab meat, mayonnaise, and spices.

The key to making great deviled eggs is to cook the eggs just right – not too hard, not too soft – so they’re easy to peel and slice. My family loves this recipe because it’s easy to make in large quantities and can be served as an appetizer or side dish.

The combination of flavors and textures is perfect for any occasion, from casual get-togethers to holiday gatherings. I’ve also found that this recipe works well for everyday meals, especially when I’m short on time.

One of the best things about deviled eggs is that they can be made ahead of time and refrigerated until serving. This makes them perfect for potlucks, picnics, or parties where you need to prepare food in advance.

Plus, they’re relatively healthy compared to many other finger foods. With only a few ingredients and minimal preparation time, you can enjoy delicious deviled eggs without feeling guilty about the calories.

Crab Deviled Eggs

4.5 from 1306 votes

Classic deviled eggs get an upgrade with sweet lump crab meat and a touch of Old Bay seasoning. These creamy, savory bites are perfect for parties, brunch, or a special appetizer.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 110 kcal

🥘Ingredients

For the Eggs

6 large eggs
Water for boiling
Ice water for cooling

For the Filling

1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
4 ounces cooked lump crab meat, picked over for shells
1 tablespoon finely chopped fresh chives

For Garnish

Paprika for dusting
Fresh chives snipped

👨‍🍳Directions

1Place eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
3Transfer eggs to an ice water bath and let cool completely for about 5 minutes.
4Gently crack and peel the eggs under cold running water.
5Slice each egg in half lengthwise and carefully remove the yolks to a mixing bowl.
6Arrange the egg white halves on a serving platter.
7Mash the yolks with a fork until fine crumbs form.
8Add mayonnaise, mustard, Old Bay, lemon juice, salt, and pepper, and stir until smooth and creamy.
9Gently fold in the lump crab meat and chopped chives, being careful not to break up the crab too much.
10Taste and adjust seasoning if needed.
11Spoon or pipe the filling into the egg white halves, mounding it slightly.
12Dust with paprika and garnish with additional chives before serving.

🔧Equipment

Medium saucepan
Bowl of ice water
Sharp knife
Small spoon or piping bag
Mixing bowl
Fork or potato masher

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 195mg🧂Sodium: 280mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 8g

📝Notes

For best results, use fresh lump crab meat and avoid overmixing to keep the texture light. The filling can be made a day ahead and stored in the refrigerator, but fill the eggs just before serving for the best appearance.

Watch Video Of How Crab Deviled Eggs Works

This crab deviled egg recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick snack for your family.

The key to making great deviled eggs is to cook the eggs just right and fill them with a delicious mixture that combines flavors and textures perfectly.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as an appetizer or side dish at any gathering or simply enjoy it as part of your daily meals.

❓ Frequently Asked Questions About Crab Deviled Eggs

1. What type of crab meat should I use?

You can use either jumbo lump or flaked crab meat for this recipe. Jumbo lump crab meat has larger chunks of meat that hold their shape well in the filling mixture, while flaked crab meat is finer and blends in more easily with the other ingredients.

2. Can I substitute mayonnaise with another ingredient?

Yes, you can substitute mayonnaise with sour cream or Greek yogurt if you prefer a lighter version of this recipe.

3. How long do deviled eggs keep in the refrigerator?

Deviled eggs can be stored in the refrigerator for up to 24 hours before serving.

4. Can I make deviled eggs ahead of time?

Yes, you can prepare deviled eggs up to a day in advance by filling them with the creamy mixture and refrigerating them until serving.

5. Are deviled eggs suitable for vegetarians?

No, traditional deviled eggs are not suitable for vegetarians since they contain egg yolks and mayonnaise made from animal products.

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