Crab deviled eggs is a cheap appetizer with seafood everyone loves. Use imitation crab, fresh or canned for this favorite egg snack.
Are you curious about the idea of crab stuffed eggs? Me too. Crab deviled eggs are a fun twist to the traditional method. Served at Easter time or any time you have company coming over, they’re always a hit. One of many different deviled egg recipes we have on our site. Cheap and delicious. (affiliate links present)
Deviled Eggs with Crab Meat
Ok so if you live in Maine or on the East Coast it probably pains you to even think of using imitation crab in anything. We live in Idaho so…..you probably get where I’m coming from. Y’all aren’t getting any super fresh seafood over here, so this is what we are using.
If you have access to the real stuff then please oh please use that. Can’t find either? You can even find canned crab in the aisle with the tuna fish.
We used that to make our air fryer crab cakes. We all love crab and those were delicious too. Great when served as a duo with these babies.
Easy Imitation Crab Recipe
We love this stuff so much that I will buy a package and just snack on it in between meals. My girls will do the same thing. In our case more is better. SO not only do I put a big chunk on the top but smaller bits are folded into the cooked yolks mixture as well.
The deviled eggs filling starts off the same, with mayo and mustard. The seasonings are different because of the direction we are going with these though.
When I think of any dish from the sea I think of Old Bay recipes, this got some of that inside too. If you wanted to add heat that would be quite easy to make it spicy. A sort of cajun deviled egg mixture would be another fun twist, you could make half and half too.
You could easily make a whole egg charcuterie board with a few versions of these y’all. I mean picture it. You could have “regular” filled whites on the board with a ton of things that your guests could add to the tops.
Like a deviled egg bar of sorts. Toppings could include:
- Bacon crumbles
- Diced ham
- Chunks of crab and/or shrimp
- Relish or chopped dill pickles
- Fresh parsley and/or dill
Each could be put into small ramekins so everyone could make them perfectly the way they love them. Have mini forks or toothpicks and small plates and give it a whirl!
Tips for making the best deviled eggs
- When making Ninja Foodi hard boiled eggs or hard boiled eggs in the oven it is best to use white vs. brown. The shells come off easier with this color and when they are not quite as fresh.
- Submerge them in ice water after cooked for a good 20 minutes.
- If you aren’t making them right that minute store them in a freezer bag with air removed in the fridge.
- Use within 2 days of boiling eggs for best results/texture.
Want to make colored deviled eggs for the holidays? That is a fun add too.
Biggest thing is to taste along the way. Everyone has different taste buds so use our measurements below but then taste, if you want more zing then add more mustard.
Not sure if you’ll like Old Bay seafood seasoning? Taste it first before adding into the mix. Adjust until it is perfect for you adding just a bit of this and/or that as you go along.
- Start by peeling your cooled hard boiled eggs, after they’ve sat in cold water. Slice eggs in half lengthwise, put egg yolks in a bowl and set whites on egg plate with holes facing up.
- Chop crab into small pieces. Mash yolks with the back of a fork until they are sand consistency. Stir in mayonnaise and all other ingredients.
- Spoon egg mixture into a pint size freezer bag or pastry bag. Zip closed, set in fridge for an hour to stiffen up. Chill egg whites too.
Then when you’re ready snip the corner off the bag, squeeze and fill, then serve with lump crab on top. For another different egg recipe, try our crack chicken deviled eggs.
Seafood Deviled Eggs
If you have leftovers you should save them, smash and make egg salad sandwiches with it the next day. Or cook up some pasta noodles and fold this mashed mixture in for a sort of crab salad of sorts.
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Crab Deviled Eggs
- Peel cooled hard boiled eggs. Slice in half lengthwise, put yolks in a bowl and set empty whites on egg plate with holes facing up.
- Chop crab into small pieces (can leave some larger chunks to place on the top). Smash yolks with the back of a fork until they are sand consistency. Mix with all other ingredients.
- Spoon egg mixture into a pint size freezer bag or pastry bag. Zip closed and set in fridge for an hour to stiffen up. Chill egg whites covered with plastic wrap too.
- Remove, snip edge off of bag and squeeze into empty egg whites. Can garnish with additional fresh parsley and/or larger pieces of crab on top.