These Crab Deviled Eggs are a match made in heaven for seafood lovers and brunch enthusiasts alike. Imagine the creamy goodness of classic deviled eggs combined with succulent chunks of lump crabmeat and a touch of crunch from the panko topping. Crabby eggs are simply splendid!
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 deviled eggs with crabmeat are to make.
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About this recipe for deviled crab eggs
If a deviled egg and a crab cake had a love child, these crabby eggs are what would have been born… an egg-cellent, delectable bite of creamy culinary heaven! These crab-stuffed deviled eggs are savory, silky, and smooth with generous chunks of rich shellfish and a touch of crunch from the panko topping and citrusy zest from the lemon.
Aside from being wildly delicious, though, this recipe for crab deviled eggs is ALSO:
- Quick & Easy – You only need 15 minutes of active prep time to make these fancy deviled eggs with crab meat. How’s that for simplicity?!?
- Made With Only 12 Simple Ingredients – Most of them are probably already in the pantry. And with Easter right around the corner, these crab meat deviled eggs a great way to use up an abundance of hard-boiled eggs!
- Elegant – Seriously, these deviled crab eggs are fancy enough to serve the Duke and Dutchess. And did I mention they only take 15 minutes (!!!) of active time to make?!?
Ingredients crab deviled eggs
Once you taste a deviled egg with crab, you’ll wonder how they can possibly be so simple to make. Here’s what you’ll need:
- Large Eggs – You’re welcome to swap in smaller eggs; However, you’ll need more of them to get the balance of flavors right.
- White Vinegar – A touch of plain white vinegar adds the perfect amount of neutral-flavored acidity.
- Substitutions: Apple cider vinegar, white wine vinegar, or even unseasoned rice vinegar.
- Mayonnaise – Use a high-quality store-bought brand like Hellman’s/Best Foods or Duke’s for the best flavor and consistency.
- Dijon Mustard – For a tangy, slightly spicy flavor and added emulsifying creaminess.
- Substitutions: You can try swapping in regular yellow mustard, spicy brown mustard, whole grain mustard, or even mustard powder if you need.
- Lemon – In the world of citrus, fresh-squeezed is the only way to go. Plus, if you get fresh lemons, you also get the zest, which makes for a pretty garnish for crabby eggs.
- Worcestershire Sauce – Made with ingredients like vinegar, molasses, garlic, and anchovies, this flavorful sauce adds savory, umami depth to the crab meat deviled eggs.
- Substitutions: Soy sauce, tamari, Bragg’s Liquid Aminos, Maggi Seasoning, or even fish sauce can be used instead, but you may need to adjust the amount you add to keep your seasoning in check.
- Hot Sauce – I suggest reaching for a Southern classic like Crystal or Tabasco here, but Sriracha, sambal oelek, or Cholula will totally work.
- Old Bay – This age-old seasoning blend is to seafood what A1 is to steak.
- Flat Leaf Parsley – For a touch of lemony herbaceousness.
- Substitutions: You can also use curly parsley, or swap in about ⅓ as much dried parsley.
- Lump Crabmeat – For a sweet, delicate flavor and delicious texture.
- Substitutions: You can use other types of seafood or even vegetables instead. See below for ideas!
- Panko – For a deliciously crisp topping that adds a certain je ne sais quois and elegance. Make sure you toast it for the best flavor and texture!
- Substitutions: Homemade bread crumbs, crushed crackers, or smashed pork rinds can also be used.
- Salt and Pepper – For seasoning.
Variations of crabby eggs
As much as I love this crab deviled eggs recipe just the way it is written, I ALWAYS encourage you to make any recipe work for you and your family. Here are a few variations worth considering:
- Gluten-Free. If gluten is a no-no, swap in your favorite GF panko or use crushed plain pork rinds instead!
- Make ‘em spicy. Feel free to add some diced jalapeño or a pinch of cayenne pepper to the filling for a little kick.
- Swap out the crab. You can also make seafood deviled eggs by using shrimp, cooked lobster, canned tuna, or salmon. Just be sure to adjust the seasoning and texture of the filling to complement the new ingredient. For example, if using canned tuna, you may want to add some chopped celery or onion to the filling to give it some extra crunch and flavor.
- Shellfish free. Not a fan of shellfish or crab? No problem! You can also make deviled eggs using diced ham or bacon for a meatier option. Or for a vegetarian option, swap in veggies, finely chopped artichoke hearts.
- Get creative and use the color wheel when considering different toppings for your crab-stuffed deviled eggs. Try adding a sprinkle of smoked paprika or chopped fresh herbs like dill or chives on top for some extra flavor and color.
- For a healthier option, you can use Greek yogurt or avocado instead of mayo in the filling, or even replace some of the egg yolks with mashed avocado for a lighter, creamier texture.
- If you’re in a more casual mood, mash the egg whites into the filling and make a deviled eggs crabmeat salad to layer on sandwiches or toast.
How to make deviled eggs with crab
Making deviled crab eggs at home is super easy. Here’s how it’s done:
- Hard Boil the Eggs: You can hard boil your eggs however you prefer. However, if you’re looking for perfect hard boiled eggs with an easy peel, you’ll want to cook them on the stove top or steam them. And make sure you shock and cool them completely before proceeding with this stuffed egg recipe.
- Peel Eggs: Working with one egg at a time. Peel the shell off of the egg while it’s still slightly warm (this will make life easier). Refrigerate peeled eggs until ready to stuff.
- Cut and Prepare the Eggs for Stuffing: Cut the hard boiled eggs in half, lengthwise for traditional deviled eggs. Or, slice off the top third of the egg for standing devil eggs.
- Make the Crabmeat Filling: Remove the yolk from the cooked egg white and transfer the yolk to the bowl of a food processor. Repeat with all the eggs. Then, add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay seasoning, parsley, salt, and pepper to the bowl. Process the yolk mixture until smooth, stopping to scrape down the sides of bowl as necessary. Add the lump crab to the bowl and use a rubber spatula to fold until well mixed. (Tip: For a creamier filling, stir in more mayonnaise, 1 tablespoon at a time.)
- Pipe Filling into Egg Whites: Transfer the crab deviled egg mixture to a pipping bag with the star attachment or a resealable bag with the corner snipped off. Then pipe the crab filling into the egg white halves, filling each generously.
- Garnish and Serve: Sprinkle toasted panko, old bay spice, fresh parsley, and lemon zest over the crab meat deviled eggs. Enjoy immediately.
Expert tips for the best stuffed eggs
- You can make this crab deviled eggs recipe either in the traditional horizontal half manner or elevate them (literally and figuratively) by serving them 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. But, if you are feeding a large crowd you might want to go the traditional route, since it will yield double the amount of crabby 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 creamy as desired. I’m here to serve, not to 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 very bland. You want to impress your guests, right? So toast the panko.
- These crabmeat deviled eggs can be made in advance, but store the egg whites and filling separately, and do not toast the panko breadcrumbs or garnish the eggs until *just* before serving.
FAQs: deviled egg with crab
How long will crab meat 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 precautions 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.
What are the best eggs for devilled eggs?
If possible use large size eggs and opt for free-range eggs that have the opportunity to forage a bit — their yolks are much brighter yellow and have a better flavor!
What’s the trick for deviled eggs?
The trick for deviled eggs is to start with perfectly boiled eggs and to be gentle when handling them. I find that peeling them under water helps to keep the whites smooth and pock-free.
To make the filling process easier, you can use a pastry bag or a zip-top bag with a corner snipped off to pipe the filling into the egg whites. And remember, practice makes perfect — don’t be discouraged if your first batch of deviled crabby eggs isn’t perfect!
Why is there a devil in deviled eggs?
The term “deviled” in deviled eggs refers to the spicy or zesty flavor of the filling. In culinary terms, “deviled” typically means that a food has been seasoned with hot or spicy ingredients, such as cayenne pepper, mustard, or hot sauce.
The name “deviled eggs” dates back to the 1700s and was a common term used for any food that was heavily seasoned or spicy. The dish became popular in America in the mid-20th century and has since become a staple at picnics, potlucks, and other casual gatherings.
So while the name might sound a bit ominous, there’s nothing sinister about crab meat deviled eggs — in fact, I’d go so far as to say they’re simply heavenly!
These deviled eggs with seafood are a heavenly blend of creamy and savory, with just the right amount of zing to make your taste buds dance with joy. The tender egg whites provide the perfect vehicle for the rich and flavorful filling, which is a tantalizing mix of tangy mayo, zippy Dijon mustard, and savory Worcestershire sauce.
When you add in the delicate sweetness and briny bite of lump crab meat, it takes the whole experience to another level! Trust me, one bite of these scrumptious crab deviled eggs and you’ll be hooked (accidental fishing pun) for life.
To that end, there are so many occasions that are perfect for serving crabmeat deviled eggs! Here are a few fun occasions when you could whip up a batch of these tasty treats:
- Brunch with friends: Nothing says “brunch” like a plate of fancy deviled eggs crabmeat. They’re a tasty and elegant addition to any spread, and they pair marvelously with champagne.
- Game day parties: Whether you’re a football fan or just love to snack, these crab and egg appetizers are a must-have for any tailgating get-togethers. They’re easy to make in bulk and are always a crowd-pleaser.
- Easter dinner: Easter and deviled eggs go together like peanut butter and jelly. Serve them alongside ham, roasted vegetables, and other traditional Easter fare for a festive and delicious meal.
- Family potlucks: Want to show off your cooking chops at your next family gathering? These crabby eggs are classic crowd-pleasers and are always a hit with both kids and adults.
Storing deviled eggs crabmeat
- Once assembled, these deviled eggs with crabmeat should be consumed within 24 hours. If possible, don’t add the toasted panko topping until right before serving.
- If you’re making them the night before serving, 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.
Alright, my friends. Now, don’t be a shellfish devil and try to keep the magic of these crabby deviled eggs to yourself — these egg-cellent eggs are for the people! Until next time, keep on crackin’!
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The best Crabby Deviled Eggs recipe and step-by-step video 👇
Deviled Eggs Crabmeat
- 1 Large Saucepan (for boiling eggs)
- 1 Food Processor (for crabmeat filling)
- 1 Piping Bag or Resealable Bag with Corner Snipped Off (for stuffing and filling egg white)
- 12 Large Easy to Peel Hard Boiled Eggs
- 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 – chopped and packed
- ¼ tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 8 ounces Lump Crabmeat
- Salt and Pepper - to taste
- ¼ Cup Panko – toasted
- Optional Garnishes: Lemon Zest, Chopped Parsley, Sliced Green Onion, Old Bay Seasoning - to taste
- Cut the Hard Boiled Eggs: Cut the hard boiled eggs using one of the methods below.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.
- Make Crab Filling: 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 to roughly chop the crab. Then, switch to a rubber spatula to fold until well combined. (Tip: For a creamier deviled egg filling, add more mayo 1 tablespoon at a time.)
- Pipe Filling: Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a resealable bag with corner snipped off (for a make shift piping bag). Pipe the crab deviled egg mixture into the egg white cups, filling each generously. Transfer deviled eggs to a serving platter.
- Garnish and Serve: Garnish with toasted panko, old bay seasoning, parsley or green onion, and lemon zest (if using). Enjoy!
- 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.
- Yield: 12 Standing -OR- 24 Traditional Deviled Eggs
- Filling Leftovers: You will have left over deviled egg filling if you make standing up deviled eggs. Don't throw it away! It's delicious spread on toast, stuffed into an avocado half, or use it in your next tuna salad or chicken salad.
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