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Crab Deviled Eggs Recipe

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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

Ingredients:

  • 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

Preparation:

  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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