Best 5 Crab Stuffed Deviled Eggs Recipes

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**A Culinary Symphony of Flavors: Explore a Trio of Crab-Stuffed Delights**

Indulge in a harmonious blend of flavors with our curated collection of crab-stuffed devil egg recipes. Embark on a culinary journey that showcases the versatility of this classic appetizer, transformed into three distinct taste sensations. From the elevated elegance of Crab Rangoon Deviled Eggs to the spicy kick of Crab and Jalapeño Deviled Eggs, and the timeless appeal of Classic Crab Stuffed Deviled Eggs, each recipe promises a unique symphony of textures and flavors. Prepare to tantalize your taste buds and impress your guests with these delectable creations. Let's dive into the delicious details of each recipe and discover the culinary magic that awaits.

Let's cook with our recipes!

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Steps:

  • Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  • Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  • Separate yolks from egg halves; place yolks into a mixing bowl.
  • Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  • Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  • Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  • Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2/3 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup chopped slivered almonds
2 tablespoons finely chopped green pepper
1/2 teaspoon salt

Steps:

  • Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.

Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

Categories     Egg     Appetizer     Crab     Spring     Tarragon     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16

Number Of Ingredients 9

8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crabmeat
Fresh tarragon sprigs (optional)

Steps:

  • Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
  • Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
  • Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

CRAB STUFFED DEVILED EGGS



Crab Stuffed Deviled Eggs image

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.

Provided by Lee Thayer

Categories     Poultry Appetizers

Time 15m

Number Of Ingredients 7

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

Steps:

  • 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.

CRAB STUFFED DEVILED EGGS RECIPE - (4.5/5)



Crab Stuffed Deviled Eggs Recipe - (4.5/5) image

Provided by Icindee

Number Of Ingredients 8

6 large hard-boiled eggs, peeled
2 tablespoons olive oil
1 tablespoon flat leaf parsley, chopped
1 tablespoon shallot, minced
1 teaspoons fresh lemon juice
Pinch cayenne pepper
1 tablespoon capers [rinsed]
1/2 pound crabmeat

Steps:

  • Cut eggs lengthwise in half. Scoop out yolks. Mash yolks with fork. Add Olive Oil. Then add all other ingredients. Garnish each with small tarragon sprig, if desired, and serve.

Tips:

  • For easy peeling, place the hard-boiled eggs in a bowl of ice water immediately after cooking. This will help the shell to separate from the egg white more easily.
  • Use a sharp knife to cut the eggs in half lengthwise. This will help to prevent the yolks from breaking.
  • Scoop out the yolks carefully with a spoon. Be careful not to break the yolks.
  • Mash the yolks with a fork until they are smooth. This will help them to blend more easily with the other ingredients.
  • Add your desired fillings to the mashed yolks. Some popular options include crab meat, mayonnaise, mustard, celery, onion, and paprika.
  • Season the filling to taste with salt and pepper.
  • Pipe the filling into the egg white halves. You can use a pastry bag or a spoon to do this.
  • Garnish the eggs with additional ingredients such as chopped parsley, chives, or paprika.

Conclusion:

Crab-stuffed deviled eggs are a delicious and easy-to-make appetizer that is perfect for any occasion. They are also a great way to use up leftover crab meat. With a few simple tips, you can make perfect crab-stuffed deviled eggs every time. So next time you are looking for a tasty and elegant appetizer, give this recipe a try!

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