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Crab Deviled Eggs Recipe


deviled eggs with crab

Deviled Eggs with Crab

Stephanie Gallagher
This crab deviled eggs recipe tastes best when you use fresh backfin lump crab meat. These deviled eggs have a rich flavor, making this a perfect recipe for holidays, parties and special occasions. As with all deviled eggs recipes, use eggs that are about 1 week old. It's easier to peel older eggs than fresher ones.

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Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Yield: 16 servings


  • 8 eggs
  • 3 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. balsamic vinegar
  • 1/2 to 1 tsp. Old Bay seasoning, plus more for garnish
  • 8 oz. lump crab meat


  1. Place eggs in a large saucepan. Cover with water by a depth of 1 inch.

  2. Partially cover, and bring to a rolling boil. Immediately remove from heat and cover completely for 15 minutes (use a timer).

  3. Fill a large bowl with ice and cover with water. Transfer cooked eggs to ice bath. Peel eggs under running water.

  4. Slice eggs in half lengthwise. Scoop out yolks, transferring to a medium bowl. Add mayonnaise, mustard, vinegar and 1/2 tsp. of Old Bay. Taste, and add more Old Bay if you like. Stir in crab meat.

  5. Fill egg white halves with deviled crab mixture. Garnish crab deviled eggs with a sprinkle of Old Bay.

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