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!
XOXO
Cheyanne
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The best Crab Deviled Eggs recipe and step-by-step video 👇
Crab Cake Stuffed Deviled Eggs
Ingredients
- 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
Instructions
- 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).
Video
Notes
*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!
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
I’m sooo happy that you got your mojo back but I’m even more happy that I just happened to stumble across a beeeyoutiful pic of your deviled eggs which prompted me to look into more of your recipes and finally subscribe! I’m excited for this new relationship because I love to cook!!! I do intend to stay a while! TY! Stay safe and take care of yourself!
These are perfect. If I made them ahead, I don’t think they’d ever make it to wherever I was planning on taking them. I mean, I though I loved deviled eggs, but I didn’t even know! I’m glad you got your mojo back! I struggle with mojo daily….LOL.
Believe it or not, but I’ve been thinking I should make some deviled eggs (Easter is coming, after all), and I immediately thought about you. Because who else? You always have some legendary deviled eggs ideas 😉
I’m sending this to my dad RIGHT NOW because crab cakes and deviled eggs are two of his favorite things. I’m so glad you got your creativity back! Those creative peaks and valleys can be brutal. Have a great week, Chey!
Love the video Chey! Tom and I are HUGE deviled egg fans! And HUGE crabmeat fans too! Love this creative spin on the classic deviled egg! Winner! Hope you have an awesome week!
So glad to read you got yo mojo back sista!
Getting caught up on my fav bloggers posts since I’m back from vacation and was looking forward to checking out your recent relish offerings. This sounds so darn good. Love this love child Cheyanne – Crabaliciousness!
These look SO good! I never thought I could get so excited about deviled eggs, but you’ve got me drooling here for sure!! I love crab cakes so you’re right – I’d love these too!
WOW these deviled eggs sounds AMAZING! I LOVE crab cakes and deviled eggs by themselves, but together sounds even better!
First of all I must say that I could not tell AT ALL that you had lost your mojo, so good job keepin on without it 😉 But congrats on getting it back. I have been a little uninspired as of late so I can feel you. But these crab cake deviled eggs! Girrrrrl. I am in love with crab cakes and would eat them all day, every day if I could, so these are right up my alley!
I’m so happy you got your mojo back Cheyanne. I’ve never met a deviled egg that I didn’t love and these look scrumptious. I like the big chunks of crab and the idea of sprinkling with panko for that much-needed crunch. Great recipe 🙂
You are SO right, standing really does give them a WOW factor! Definitely trying this recipe and DEFINITELY making them standing from here on out! Thanks for sharing!
Yay for having your mojo back! Its the worst when you’re dragging creatively. And these crab cake stuffed devil eggs are exactly what I will be serving for Easter.
I am planning to make this recipe soon! The presentation is great and I really can’t wait to try those devilishly delicious eggs!
Zaria
Crab is one of my favorite things ever in life and I LOVE the idea of crab cake deviled eggs! Stunning and completely genius, I’m feelin’ the mojo 😉
This is a genius idea! Being a Maryland girl I love me some crab but I’ve never thought of putting them in eggs before! Definitely need to try these!
I love crab cakes and they look fantastic in deviled eggs form! 🙂
Whaaatttt? This is seriously the most creative thing EVER! I am loving this idea – yaasssss. Must. Make. Right. Now. Pinned!!!
I cannot remember the last time I had deviled eggs. Holy yum. CRAB! Want now! This is such a great idea!
Yay for getting your mojo back!! I can’t stop staring at those eggs, I’ve never seen deviled eggs sliced like that (lengthwise/widthwise?). They look like little pieces of art that I would really love to get in my stomach immediately. Beautiful!
The are perfect for Easter (or anytime). I love all the flavors going on here! And that little bit panko is crunchy perfection! Take care!
Love, love, love these deviled eggs! Your recipes are always so creative and delicious!!
You do an amazing job on your recipes, Cheyanne. Love how beautiful they look and that addition of crab cake sounds wonderful. Beautifully clicked and presented too! YUM1
These eggs look amazing girl! Love the stuffing! Lovely presentation! So glad you got your mojo back, I’ve been struggling with this lately!
I love two things about these deviled eggs… one is the crab…and the other is the way you stood up the eggs. It makes such a fun presentation! These are on my “must make” list!
Yah!! I’m glad you found your mojo, but I don’t think anyone knew you lost it! All of your recipes are creative and fabulous…like these deviled eggs! I’m LOVING the crabs! I never would have thought to combine the two…so that why I come to see you…to give me ideas and to drool! Happy spring!!
Well, my dear, you’ve done it again. I love crabmeat and this sounds amazing. Never thought of standing the eggs upright, but love the presentation. Happy Spring and congrats on getting back the mojo. And, as you can see, no one thinks you ever lost it. – you’re fabulous!
Oh my goodness, these are so cute, Cheyanne. Love them! And the winter blues can be tough – I think the spring definitely gives everyone a big boost – especially with all the trees greening up and flowers bursting everywhere – so congrats on getting your groove back on, girl!
These deviled eggs look perfect for Easter ! and I don’t think you ever lost your mojo! Your recipes are always very creative Cheyanne!
You are too kind, Manali! Thank you so much for the comment! Cheers, girlfriend!
Yay for your mojo being back! I so know that feeling … and having to fight thru it to come up with ideas! And I will confess that I’ve never seen standing deviled eggs like this! They totally have such wow factor! I’m so doing that next time I make them!
Yay to mojo indeed, Ashley! You’ve never seen a standing up deviled egg? Well I’m glad I could be the one to introduce you! 🙂 Thanks for the comment love, girlfriend! Cheers!
Cheers to finding your creative mojo again! i couldn’t agree more, I don’t know if it’s just the change in weather that has helped me find my groove again, but it feels great! These deviled eggs, omg yes. Absolutely love the crab cake twist, they look DIVINE and perfect for Easter! (Or any other day of the week…)
Oh I’ll Cheers to that! *Clink Clink* Glad you found your groove thang too, Michelle! Yay Spring, right? Thanks so much for the sweet comment, girlfriend!
I don’t think your mojo ever left, but whatever 😉 You know how I (and my J) feel about these eggs and that I have to make them for Easter. Crab is on my grocery list and can’t wait to make and eat all these yummy devilish beauties! Maybe I’ll share but probably not…
Well I don’t think your pictures suck, Karrie… so I guess we are even! *totally sticking my tongue out at you* If you make these you will have to let me know what you think! Note to you – adjust the Old Bay to your liking, I added more to the tops of mine and Boy left his alone. And I don’t recommend sharing. Highly over-rated! 😉 Cheers, sweets! <3
Girlfriend, I believe those are the prettiest dang deviled eggs I’ve seen in my life! I love the crab cake twist on things here. I promise to toast my panko and we don’t need to discuss my affair of the heart with the mayo. If your mojo has been lost and you are coming up with this egg-cellent deliciousness, I can’t wait to see what is coming next! Cheers! 🙂
Thank you so much for all the love, Rachelle! And thank you for saying you’d toast your panko! … I’d hate to have to block your texts. Ha!! Cheers, lovely! <3
Yay! Your mojo!!! I had no idea you lost it, so that’s a testament to how strong you are, friend. I’m so glad you have it back for springtime!
These are wicked. In a good way. Love!
Well thanks so much, Mir! You are too kind! Love that you said “wicked”!!! 😉 Cheers, sweets!
This looks like another great Easter recipe. Happy you got your mojo back!
Thank you so much, Miriam! Cheers, girl!
Congrats on getting the mojo back, but I have to say, if you haven’t had creativity the past couple of months, you could’ve fooled me (just sayin’). 🙂 These are some of the best deviled eggs I’ve ever seen, and I love crab cakes! I think I could probably eat about a dozen of these myself and I need to know…do you take orders? 🙂
Thank you so much, Marcie!! I totally ate a dozen of these, so I definitely wouldn’t judge if you did the same! And if we lived closer I’d take orders AND hand deliver! 😉 Cheers, friend!
Happy to hear you are mojo-loaded up again (thought I wouldn’t have guessed based on all the deliciousness you’ve been bringing us lately)! Including these gorgeous deviled eggs… a favorite Southern classic! Except that my husband doesn’t like them… I know, I don’t understand it either. However, I’m pretty sure he’s never had anything remotely nearing the delicious level of these crab cake-stuffed deviled eggs so I’m just going to have to give it another go! Toasted Panko and all 🙂 Cheers to a lovely week!
Thank you so much, Kathryn! You are too kind, my dear! Can’t believe your hubby doesn’t like deviled eggs… and he is southern! What?! To each their own.. just means more for you right!! 😉 Cheers, dear – to a lovely week back at ya! <3
Never ever deviled eggs have been so fancy, Chey! Seriously. I remember the previous eggs, but these ones are even better. You might be the only one person to develop all these amazing combos in such a stylish way (no buttering up)! I would have served them for a president dinner (perhaps I would have topped with a bit of red caviar too). Egg-cellent work, buddy!
Thank you so much, Ben for the sweet comment! Caviar would be delish… then again I never turn that down. 😉 Cheers, buddy!
YAY for getting your mojo back lady!! So happy and literally doing a happy dance for ya! 😀 😀 😀 And these crab cake stuffed deviled eggs … OMG amazing! I’m definitely making these for Easter! XOXO Love ya!
Hahaha! Well thanks so much for the comment AND the happy dance, Lauren!! 🙂 You make me laugh! Cheers, girlie! xoxo and lots of love back at ya!
What a great idea! I love crab cakes and love this fun twist on deviled eggs. I probably wouldn’t be able to eat just one. I need to add these to my brunch menu soon!
Oh if you love crab cakes you will definitely love these, Ashley! And I agree, you probably won’t be able to have just one… at least I wasn’t. 😉 Thanks for the comment, girlie! Cheers!
These are SO clever! Love the combo of crab with the deviled eggs! 🙂
Thank you so much, Jennifer! Cheers, girl!
Gorgeous vertical stuffed eggs my friend!!! Would love these on my Easter table. Lump crab in deviled eggs is spectacular, a real treat. So glad to hear your mojo is back, I couldn’t tell from here that it was missing. I love all your creative posts. So yay!!! Spring arrived here yesterday with brisk temps, then dumped 5 ” of snow on us. This can only be an impostor spring. The real spring is coming. Or so we hope!!!! Keep up the incredible posts my friend, they make my day. XO
Thank you so much, Allie! I totally agree, the lump crab in here is a total treat! It’s been cold here too, but we didn’t get snow!! Hopefully the warmer weather finds its way to both of us soon… but in the mean time I’m just celebrating all the fabulous spring produce that is now in stores and pretending it is warm! 😉 Cheers, girlie! xo
nothing worse than when you feel like like you’re just spinning your wheels. but rest assured, you could have fooled me all this time! looks like you never missed a step. loving these eggs and particularly love them standing up at attention. pinned!!
Well thank you so much, Cathy, for the kind comment! And for the pin!! Cheers, friend!
so glad you got your mojo back!!! Dude, these are brilliant!!!! what a GREAT idea! I have never seen stuffed eggs before!!!! freaking love this!
Thank you so much, Alice! Cheers, girlfriend!
Dude I hear you- I feel like creativity ebbs and flows and for me definitely stress/being too busy prevents me from having my “mojo.” Glad that your’s is back! Because these crab cake eggs look killer, and I would have NEVER thought to combine these ingredients!! Great job 🙂
Well I’m glad I’m not the only one who finds it impossible to be creative 24/7/365! Thanks so much for the kind comment, Sarah! Cheers, girl! 😉
Spring can do amazing things for creativity and motivation I think! I am SO EXCITED about the warmer weather and allll the springy and summery things to come! These are so perfect for Easter — what a fun twist on the original!
Giiirl, I agree! Spring is fabulous for motivation! Thanks so much for the comment love, Ashley! Cheers!
Yay for getting your mojo back!!! Though from my side of the screen, I couldn’t tell you had lost it…your recipes are always en point! Just like this creative take on crab cakes/egg salad! I adore the vertical eggs BTW – such a lovely presentation!
I wanna say Sayonara winter – but it was downright freezing here this morning with temps in the 40s!? I need to do a spring dance or something – these eggs could be ma fuel! 🙂 Happy Monday Cheyanne!
Well thank you so much, Shashi! I’m just trying to keep up with your creativity, girlfriend!! It has been cold here too, so I’m hoping for warmer weather for both of us!! Cheers, dear and Happy Monday back at ya! 😉
These deviled eggs look fantastic Cheyanne! Love the flavours you’ve added! Perfect recipe for Easter! 🙂
Thank you so much, Jess! Cheers, girlfriend!
Mojo, groove…whatever we want to call it – I’m so happy to be joining you in that club! I’ve been feeling a little listless in the creativity department, as well – the change in season with longer days will definitely keep us humming along! I do have to say though – I’ve never noticed you skip a beat! You rock winter, spring, summer, fall! And these eggs rock! I love crab and would never, ever think to use it this way! Delicious contribution to the Easter tablescape! Cheers! xoxo
I guess you can start calling me Stella, huh? Hahaha! Thanks so much for the seriously kind comment, Annie! You totally brought a smile to my face!! Cheers, friend! xoxo
A-ha!! Cheyanne, you FINALLY made something with an ingredient I’m allergic too! LOL. Finally I can stop feeling so bad about using that cocoa that’s your kryptonite. 🙂 I’ll just let you guess what my ingredient is. Meanwhile, I’m always here to read your so-called ramblings. I like to think of them as charming witticisms and clever storytelling. <3 And CONGRATS on getting your mojo back!! Woot woot! I'm honking all of the car horns, in case you didn't know. Thank goodness for Spring or whatever magical wizardy got it back for you, girlfriend. These deviled eggs are incredible! Again, I bow down to your amazing ability to create the classiest, yet totally approachable desserts <– Food Blogging Perfection right there, peeps. Muah and cheers to you for getting your groove back, Cheyella! xoxo
I am going to guess you are allergic to crab, Demeter… am I right? If I am, that is such a shame because crab is SO good! But now you know how I feel!! 😉 That’s okay, you can have all my chocolate if I can have all your crab! Thank so much for all the comment love, girlfriend! You always make my day, especially when you bust out the car horns! hahaha! Cheers, sweetness! xoxo
Great eggs (yay for crab, always!!) And welcome back to your mojo. Spring has a way to do that 🙂
Thanks so much, Jennifer! I agree, Spring has a way of inspiring! Cheers, friend! 😉
Glad you got your mojo back, Cheyanne! You would never tell from all of your delicious recipes, but I know what you mean 🙂 These deviled eggs look lovely! I’ve actually never ever made deviled eggs before, but these look like a great place to start. How can you go wrong when they are stuffed with crab and topped with toasted bread crumbs?! Happy Easter!!
Well thank you so much for the very kind comment, Dawn!! I can’t believe you have never made deviled eggs before!! Whaaaa? Girl, that must change!! They are too easy not to! 😉 Cheers, girlie!
Hooray for getting your mojo back! That’s always a good feeling. And I’m loving that you chose to share these deviled eggs with us today! I’ve never had a crab cake version before, so I’m in awe. This looks SO good! What a show stopper for Easter, Cheyanne. I think I would devour these all…love! And pinned, of course!
Crab in deviled eggs is oh so good!! Thank you so much for the comment love and pin, Gayle! Cheers! <3
Wow! These are so elegant! Way fancier than the deviled eggs I usually eat!
Thank you so much, Laura! Cheers!
I first read this as “cake stuffed deviled egg”s and I was like “whaaaaat”? But this make much more sense haha.
Welcome back to your mojo. I can totally relate to that and I am looking forward to mind coming back too.
Hahaha.. cake stuffed eggs would be interesting to say the least! 😉 Thanks so much for the comment love, Dannii! Cheers, girlfriend!
See, now I was all set to make my bacon blue cheese deviled eggs for Easter (because YES, EASTER MUST HAVE DEVILED EGGS) and now I need to make gorgeous crab cake deviled eggs. That is what your mojo has created…and as for losing it, you should just know that your passion and energy have been coming through all along. So if we are going to have MORE of it – man, lucky us!! Happy spring my friend – hugs from snowy (yep, snowy, sigh!) NYC! xo
Oh bacon and blue cheese deviled eggs sound fabulous, Kate!! Glad you agree Easter NEEDS deviled eggs! Thank you so much for the sweet comment, friend!! You are the best! Cheers – to warmer weather hopefully coming your way soon! xo
Lost your mojo? I beg to differ! I don’t think you ever lost it! You’re recipes are some of the most creative I’ve ever seen Cheyanne! I love dropping by NSN to see all the yumminess you’ve got in store for us, and I assure you, it’s ALWAYS a treat! Just like these deviled eggs! And yes, it would be a culinary crime to not serve deviled eggs at Easter! I’m in! Delicious, as usual!! Enjoy your week!
Haha! Well thank you so much for the seriously kind comment, Mary Ann!! Cheers to you and a wonderful week, friend! <3
They look great, I am making them standing the next time as well. And I am glad you got your mojo back. 🙂
Standing is the way to go! Thanks so much, Adina! Cheers!