Crabmeat Deviled Eggs Recipes

CRAB-STUFFED DEVILED EGGS

Steps:

• Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
• Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
• Separate yolks from egg halves; place yolks into a mixing bowl.
• Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
• Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
• Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
• Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
• Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

DEVILED EGGS WITH CRAB

Steps:

• In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
• Transfer the filled eggs to a platter and serve.

DEVILLED EGGS WITH CRAB

Steps:

• In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.

CRAB DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

EMERIL'S CRAB MEAT DEVILED EGGS RECIPE - (4.1/5)

Steps:

• Remove the yolks from the whites and place in a mixing bowl. Using the back of a fork, break the yolks into small pieces. Add the mayo, crab meat, garlic, capers and caper juice. Mix well. Season with mixture of salt and pepper. Spoon the mixture into the white halves. Chill the eggs completely and garnish with parsley.

SEAFOOD DEVILED EGGS

Steps:

• Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
• Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
• Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.

SLIM CRAB CAKE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, crab, sweet red pepper, relish, seafood seasoning, salt, pepper and celery seed. Stuff or pipe into egg whites. If desired, garnish with sweet red pepper. Chill until serving.

CRABMEAT DEVILED EGGS

Steps:

• Remove the egg yolks from the whites and put in a medium-size mixing bowl.
• Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
• Stir with a fork to mix.
• Add the crabmeat and stir gently to mix.
• Spoon equal amounts of the mixture unto the egg white halves.
• Chill the eggs for 2 hours before serving.
• To serve, garnish with caviar, if desired.
• Sprinkle with paprika.

CRABMEAT DEVILED EGGS

Steps:

• Place eggs in medium saucepan; cover with cold water.
• Bring to a boil.
• Reduce heat to low; simmer about 15 minutes.
• Immediately drain; run cold water over eggs to stop cooking.
• Peel eggs; cut in half lengthwise.
• Scoop yolks from 4 eggs into medium bowl.
• Remove remaining yolks; reserve for another use.
• Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended.
• Mound yolk mixture into center of each cooked egg white.
• Garnish each with parsley sprig (if desired) Cover; refrigerate until serving time.

CRAB RANGOON DEVILED EGGS

Steps:

• Heat oven to 375ºF.
• Place wonton strips in single layer on baking sheet sprayed with cooking spray. Lightly spray wrappers with additional cooking spray. Bake 3 to 4 min. or until crisp and lightly browned.
• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and cream cheese spread; mix well. Stir in crabmeat and half the onions.
• Spoon yolk mixture into egg white halves; top with remaining onions and baked wonton strips.

ROBEY'S BLUE CRAB DEVILED EGGS

Steps:

• Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
• Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.