Crab Deviled Eggs

4.54 from 15 votes
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Crab deviled eggs and I have some history together. I first had them at a party in college, decades ago, made with blue crabs from Long Island. As I ate one after another, I quickly realized that a) they’re damn tasty, and b) it is a perfect vehicle for crabmeat.

After all, most crabmeat will flake into fine fibers, which can be limiting as a cook — stringy filaments everywhere may taste fine, but they’re not pretty.

A platter of crab deviled eggs
Photo by Holly A. Heyser

Mixing crab with egg yolks, mayo, herbs and spices masks all that, and makes the filling of your deviled eggs more interesting.

Over the years I’d made crab deviled eggs every which way, but settled on a sort of Chesapeake style, using Old Bay seasoning, the requisite mayo and mustard, minced shallot or green onion, lots of crabmeat, and hits of parsley or chives, hot sauce and lemon juice as needed. Basically this is an eggy crab salad packed into egg whites.

If you think of it in this way, you can vary your filling to suit your tastes. Any version will have crabmeat, egg yolk and some binder — mayonnaise, aioli, Miracle Whip or what have you. Spices are up to you, as is the presence or absence of mustard. I want some in there for acidity and punch.

You could do a cool Japanese version with Kewpie mayo, togarashi and ponzu sauce. Or a German one with mayo, German mustard and horseradish. And if you don’t have Old Bay, Cajun or Creole seasoning, or something similar, will do fine. Catch my drift?

Any sort of crabmeat will work here. I use Dungeness, and either that or blue crab will be best, although if you really wanted to you could use snow or even king crab. Jonah, peekeytoe, stone crabs or calico crabs are other good choices.

Overhead view of the platter of crab deviled eggs
Photo by Holly A. Heyser

It would be hard to sub in any other seafood because here you want that fall-apart texture. Better to go the fish route with something like my smoked salmon deviled eggs.

Once made, crab deviled eggs last exactly 13 seconds in my house. In yours, they may last up to a day in the fridge.

Overhead view of the platter of crab deviled eggs
4.54 from 15 votes

Crab Deviled Eggs

This is a simple, versatile recipe you can tinker with depending on your own tastes. I use Dungeness crab here, but any crabmeat will do.
Course: Appetizer, lunch, Side Dish, Snack
Cuisine: American
Servings: 4 servings
Author: Hank Shaw
Prep Time: 20 minutes
Cook Time: 20 minutes


  • 8 hard-boiled eggs, peeled and sliced in half lengthwise
  • 1 teaspoon Old Bay seasoning, plus more for garnish
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard, brown or Dijon
  • 2 tablespoons minced parsley
  • 1 shallot, minced
  • 1/2 teaspoon hot sauce of your choice
  • Zest and juice of a lemon
  • 5 ounces crabmeat


  • Mix the egg yolks with all the ingredients except the crabmeat, then fold in the crabmeat. Pack the mixture into the indentations of the egg whites, dust with more Old Bay and maybe some more parsley, and serve.


Calories: 289kcal | Carbohydrates: 3g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 394mg | Sodium: 567mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 723IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

4.54 from 15 votes (8 ratings without comment)

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  1. Wow, first time I’ve made these; and they were excellent. I love deviled eggs, and I love crab. What a combo!

  2. This is the first time I’ve been steered wrong with one of your recipes. I think these would be fantastic if you don’t put in the zest and juice from an entire lemon. If you prepare the recipe as written, you end up with a LEMON crab deviled egg. I’m sure a small amount of zest and juice added to the mixture would do nicely. I should have known better. Actually didn’t add all of it, but added far too much. Sorry, not a winning recipe as written. I have loved everything else I’ve prepared for your site. Thank you.

    1. David: Well, it is very easy to use less lemon, you know. I happen to like lemon, and I have Meyer lemons in my yard, so maybe that made the difference? Hard to say. Sorry you didn’t like the recipe, but I hope you make it again with less lemon and like it better.

  3. I like the idea. The result was kinda loose. I followed the recipe exactly except for the lemon. Somehow I lost it from the store to my house? I did have a blood orange for the zest and used bottled lemon juice. I will make it again but maybe cut back on the mayonnaise and mustard and up the crab meat. Also had half a ramekin of filling leftover. Might make an “egg salad” sandwich with it.

  4. Definitely going to make these deviled eggs. I already know they will be fantastic, you haven’t steered me wrong yet Hank

  5. Nice one…. this is old school but the classics revisited your own way are always appreciated….. kind “œuf mimosa “….