Deviled Eggs with Crab Meat Recipe
Crab deviled eggs is a cheap appetizer with seafood everyone loves. Use imitation crab, fresh or canned for this favorite egg snack.
Servings: 12
Equipment
- 1 Bowl
- 1 Spoon
Ingredients
- 6 large eggs hard boiled
- 1/4 cup mayonnaise
- 1-2 tsp dijon mustard or yellow if you prefer
- 5 oz crab canned, drained or imitation diced
Optional Seasonings
- 1 tsp Old Bay
- 1 tbsp parsley
- 1 tbsp lemon juice
Instructions
- 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.
Video
Nutrition
Serving: 1oz | Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 91mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg