Crab stuffed deviled eggs are hard cooked eggs stuffed with a delicious crab meat mixture and lightly seasoned with chives and parsley.

Serve this deviled egg recipe for breakfast or brunch or an anytime snack. Bring them to a picnic, housewarming party, or for an office pot-luck. You can make them ahead in the morning or even the night before.

Crab stuffed deviled eggs are just as quick and easy to make as regular deviled eggs and are high in protein due to the crab meat and eggs. They make a perfect food for those on a low-carb diet.

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NOTE: One of the keys to working with canned crab meat is rinsing and draining it thoroughly with cold water before using it in any recipe. This removes the “fishy” flavor while still retaining the delicate flavor of the crab meat. If you do this step, make sure you use a fine mesh strainer and a large spoon to push out ALL of the excess liquid. Otherwise your egg mixture will turn out runny.

Crab Stuffed Deviled Eggs Recipe

Print Recipe

Crab Stuffed Deviled Eggs

Crab stuffed deviled eggs are hard cooked eggs stuffed with a delicious crab meat mixture and lightly seasoned with chives and parsley. Serve this deviled egg recipe for breakfast or brunch or an anytime snack.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Keyword: crabmeat, deviled eggs, eggs

Servings: 12

Author: Laura Warnke

Ingredients

12 hard cooked eggs
1 7-1/2 ounce can crab meat, drained and flaked
3 Tablespoons finely snipped chives
1 Tablespoon parsley flakes
1/2-3/4 cup mayonnaise
1/2 teaspoon salt

Instructions

Hard cook the eggs per your usual method. Chill them and peel the shells.
Cut eggs in halves lengthwise and place the yolks in a separate medium sized bowl.
Rinse and drain the crab meat in a fine mesh strainer. Be sure to use a large spoon to push out any excess moisture from the crab meat. Do this a couple of times. Do not skip this step or your egg mixture will turn out mushy and runny.
Mash the egg yolks with the well-drained and flaked crab meat, chives, parsley, mayonnaise, and salt.
Using a small teaspoon, place the crab meat mixture into each of the eggs.
Sprinkle with additional chives for added color (optional).
Cover and chill until ready to serve.

Notes

Makes 12 servings (24 pieces).

You can substitute 1/4 cup green onions instead of the chives, but you need to chop them very fine and may want to use a bit less. Chives have a mellower onion flavor than green onions and I think they work better with crab meat as they are not as overpowering. It depends on your personal taste.

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