Deviled Eggs Crabmeat
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 crab meat and a touch of crunch from the panko topping. Crabby eggs are simply splendid!
Equipment
- 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)
Ingredients
- 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
Instructions
- 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!
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.
- 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.
Nutrition
Calories: 52kcal Carbohydrates: 1g Protein: 5g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 0.01g Cholesterol: 97mg Sodium: 173mg Potassium: 58mg Fiber: 0.03g Sugar: 0.2g Vitamin A: 142IU Vitamin C: 1mg Calcium: 20mg Iron: 1mg