Crab Deviled Eggs
February 01, 2021 | Updated June 06, 2022
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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.
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.
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.
Crab Deviled Eggs
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, first time I’ve made these; and they were excellent. I love deviled eggs, and I love crab. What a combo!
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.
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.
Excellent, especially if you love crab!
Excellent! I packed them full to use the filling up. Should have saved some for sandwich spread!
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.
Definitely going to make these deviled eggs. I already know they will be fantastic, you haven’t steered me wrong yet Hank
Like the recipe, can’t wait to make it for the gang . Thanks
Nice one…. this is old school but the classics revisited your own way are always appreciated….. kind “œuf mimosa “….
Smoked trout in place of the crab? I think it could work…
Another Killer recipe!
thanks gonna do for Superbowl the 7th