Crab cakes and deviled eggs combine to form an egg-cellent appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!
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).
*Yield: 12 Standing or 24 Traditional Deviled Eggs *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!