Crab Stuffed Deviled Eggs

Lee Thayer


These are great deviled eggs, great taste. Feel free to use lump crab meat or imitation crab. This recipe assumes you have hard boiled eggs already prepared.


★★★★★ 1 vote

15 Min
No-Cook or Other


  • 12
    hard boiled eggs, peeled
  • 250 g
    crabmeat, 8 oz, fresh, canned, frozen, or imitation
  • 1/3 c
    mayo, of your choice
  • 2 Tbsp
    fresh dill, chopped, plus for garnish
  • 2 tsp
    lemon pepper
  • 2 tsp
    dijon mustard
  • 1 tsp
    prepared horseradish

How to Make Crab Stuffed Deviled Eggs


  1. For the crab meat, after you drain can, place that in a shallow bowl, check for and remove any shell fragments, then flake it apart with a fork. If using imitation crab (crab sticks, my preference), chop the sticks into 1/4 inch pieces and crumble them with your hands.
  2. Slice the eggs in half lengthwise, remove the yolks to a mixing bowl, mash the yolks with a fork and place the whites on a serving tray, flat side up. Eggs, yolks, and crab all prepped.
  3. Add the yolks to the crab meat, and add remaining ingredients.
  4. Mix together well.
  5. Spoon mixture into the egg whites, top each egg with additional dill for garnish, as desired. Chill for an hour, serve and enjoy.

Printable Recipe Card

About Crab Stuffed Deviled Eggs

Course/Dish: Poultry Appetizers
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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