Eggs Stuffed With Crabmeat Recipes

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CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

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.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

DEVILED EGGS WITH CRAB



Deviled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed

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.

CRAB DEVILED EGGS



Crab Deviled Eggs image

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

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.

Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

EGGS STUFFED WITH CRABMEAT



Eggs Stuffed With Crabmeat image

Make and share this Eggs Stuffed With Crabmeat recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 20m

Yield 1 dozen

Number Of Ingredients 8

6 hard-boiled eggs
3/4 cup fresh crabmeat, drained and flaked
1/3 cup mayonnaise
1/2 cup minced celery
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
paprika

Steps:

  • Cut eggs in half lengthwise; carefully remove yolks and mash; set egg whites aside.
  • Combine egg yolks, crabmeat and the next 5 ingredients; stirring well to combine.
  • Spoon mixture into egg whites.
  • Sprinkle with paprika.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 793.5, Fat 59, SaturatedFat 13.7, Cholesterol 1292.3, Sodium 2131.8, Carbohydrate 24.8, Fiber 1.4, Sugar 9.5, Protein 39.6

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2/3 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup chopped slivered almonds
2 tablespoons finely chopped green pepper
1/2 teaspoon salt

Steps:

  • Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.

Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

DEVILLED EGGS WITH CRAB



Devilled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use
4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper

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.

EGGS STUFFED WITH CRABMEAT



Eggs Stuffed With Crabmeat image

Canned crabmeat, smoked salmon, or shrimp can also be used instead of fresh crabmeat.But do not use imitation crab.

Provided by KittyKitty

Categories     Crab

Time 20m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 8

6 hard-boiled eggs
3/4 cup fresh crabmeat
1/3 cup mayonnaise
2 celery ribs, minced (1/2 cup)
1 teaspoon dry mustard
1/2 teaspoon salt
1/3 teaspoon ground red pepper
paprika

Steps:

  • Cut eggs in half lengthwise. Carefully remove yolks, and mash, Set egg whites aside.
  • Drain and flake crabmeat, removing any bits of shell. Cobine mashed egg yolks, crabmeat and next 4 ingredients, mix well.
  • Spoon mixture into egg whites. Sprinkle with paprika. Cover and chill until ready to serve.

Nutrition Facts : Calories 64.6, Fat 4.8, SaturatedFat 1.1, Cholesterol 107.5, Sodium 183.6, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 3.3

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