These Crab Cake Deviled Eggs are a delicious snack, or the perfect appetizer for Easter or entertaining! Silky smooth with generous chunks of rich lump crab and a hint of crunch from the toasted panko topping, these elegant eggs are highly addictive! If you like crab cakes you are going to love these deviled eggs!
Update: This post was originally published in March 2016. I made edits to the photos and added a recipe video to show you how easy crab stuffed eggs are to make! However, the actual story and written words below in this post remain the same.
Hi, friends! Happy official start of spring!!
I love this season – the beautiful colors and abundance of produce – it just gives me new life! So, what do you say we celebrate the spring season with some yummy deviled eggs?! They’re creamy, dreamy, portable and perfect for snacking! And, with Easter right around the corner, it honestly just feels like the right thing to do.
Crab Cake Deviled Eggs
Now everyone knows you simply can’t have Easter without deviled eggs. That would be some sort of culinary crime.
Since the deviled eggs recipe I made for you guys last year were amazingly delicious, I knew I couldn’t disappoint this year.
And if you like crab cakes, these devilish little eggs are going to make your skirt fly up!
These stuffed eggs are savory, silky and smooth with generous chunks of rich lump crab and a touch of crunch from the panko topping and citrusy zest from the lemon.
If a deviled egg married a crab cake and they had a love child, this is what would have been born… an egg-cellent, delectable bite of creamy culinary heaven!
How long will deviled eggs keep?
Hard-cooking (otherwise known as hard boiling) removes the natural coating from eggs and makes it easier for bacteria to enter through the shell’s pores. Because of this, always use precaution when storing hard boiled eggs.
Plain, hard-cooked eggs should be refrigerated for no longer than one week.
These Crab Deviled Eggs are best if prepared and eaten within 24 hours. If making them the night before serving, make sure you keep them stored in an airtight container in the refrigerator, and do NOT garnish them until just before serving.
If you want to prepare crab stuffed eggs more than 24 hours in advance, I strongly suggest you keep the filling and the egg whites stored separately in airtight containers in the fridge. The filling and whites should be used within three to four days.
Tips for the best Crab Deviled Eggs recipe
- You can make this crab deviled eggs recipe either traditional or standing. When entertaining, I like to do the standing deviled egg, because I personally think it has a “wow” factor that the traditional method does not. I have included instructions for both, so make whichever you like! But I will say, if you are feeding a large crowd you might want to go the traditional route, since it will yield double the amount of deviled eggs.
- When it comes to the filling, I don’t like mine too heavy on the mayonnaise, so use the amount listed below as a guideline. Start with 1/3 cup and add more, one tablespoon at a time, until the filling is as mayo laden creamy as desired. Again, I don’t judge. 😉
- Toast your panko breadcrumbs. This isn’t a suggestion. It takes 4-5 minutes and is completely worth it. Un-toasted breadcrumbs as a garnish taste like very bland. You want to impress your guests, and not have them questioning your ability to turn out some damn delicious deviled eggs, so toast the panko.
- These crab deviled eggs can be made in advance, but do not toast the panko breadcrumbs and garnish the eggs until before serving.
So if you are hosting an Easter gathering, add these Crab Cake Eggs to your menu!
Or, if you are attending a gathering, win the award for guest of the year and show up at your loved one’s door step with a tray of these delicious crab deviled eggs.
Either way, you will be winning, my friend.
Until next time, cheers! To The Easter Bunny and all the eggs in his basket!
The best Crab Deviled Eggs recipe and step-by-step video 👇
Crab Cake Stuffed Deviled Eggs
- 12 Large Eggs
- 1 TBS White Vinegar
- 1/3 Cup Mayonnaise
- 2 tsp Dijon mustard
- ¾ tsp Lemon Juice
- 1 tsp Worcestershire Sauce
- ¼ tsp Hot Sauce , or more to taste
- ¾ tsp Old Bay
- 2 tsp Flat Leaf Parsley , packed – chopped
- ¼ tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 8 ounces Lump Crabmeat
- Salt and Pepper , to taste
- ¼ Cup Panko – toasted*
- Lemon Zest , optional
- Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
- For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, then slice off the top 1/3rd.
- For Traditional Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
- Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if thinner consistency is desired.
- Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with corner snipped off (for a make shift piping bag).
- Pipe mixture into egg whites, filling generously.
- Garnish with toasted panko, parsley and lemon zest (if using).
*To toast panko: Spray a skillet with non-stick cooking spray. Place over medium-low heat and add panko. Toast, stirring occasionally, until golden brown, about 4 minutes.
*You will have left over deviled egg mixture if you make standing up deviled eggs, it is delicious spread on toast or stuffed into an avocado half!
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