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crab stuffed deviled eggs

(2 ratings)
Blue Ribbon Recipe by
Lee Thayer
Nakhon Si Thammarat

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

Blue Ribbon Recipe

Oh, these are not your ordinary deviled eggs. They're super decadent. Crabmeat adds a nice texture to the filling. These deviled eggs are creamy and filled with crab. An easy recipe if you want to jazz up deviled eggs.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For crab stuffed deviled eggs

  • 12
    hard-boiled eggs, peeled
  • 250 g
    crabmeat, fresh, canned, frozen, or imitation (8 oz)
  • 1/3 c
    mayonnaise, 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

  • Cleaned crabmeat in a bowl.
    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.
  • Eggs sliced in half.
    Slice the eggs in half lengthwise. Remove the yolks to a mixing bowl.
  • Egg yolks mashed and egg whites on a platter.
    Mash the yolks with a fork. Place the whites on a serving tray, flat side up. Eggs, yolks, and crab are all prepped.
  • Yolks and crabmeat combined in a bowl.
    Add the yolks to the crab meat and add the remaining ingredients.
  • Ingredients and seasonings mixed together.
    Mix together well.
  • Crab mixture spooned into egg whites.
    Spoon mixture into the egg whites.
  • Dill sprinkled on top of the deviled eggs.
    Top each egg with additional dill for garnish, as desired. Chill for an hour. Serve and enjoy.