Crab Deviled Eggs Recipe


Crab Deviled Eggs

Seatech Chilean rock crab meat is perfect for foodservice and retail.

A great twist to you classic Deviled Eggs Recipe


Who doesn't like a good deviled egg. They are one of my favorite holiday treats. This deviled egg recipe adds crab meat and a little lemon juice to the classic recipe. These are a perfect appetizer for any gathering.




8 oz. Seatech Crab Meat

12 hard-boiled eggs

½ cup mayonnaise

4 Tbsp fresh chives, chopped

1 Tbsp celery, finely chopped

2 tsp yellow mustard

1 tsp lemon juice

Seasoning salt and pepper to taste

Paprika to garnish




Place eggs in a large saucepan. Cover them with cool water by 1 inch. Bring water to a boil; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Pour hot water from pan and run cold water over the eggs until they are cool enough to handle.


Peel the eggs and cut in half length wise. Remove the yolks and place them into a mixing bowl. Smash the yolks with a fork to break them up. Add the mayonnaise, chives, celery, mustard lemon juice, crab meat and mix thoroughly. Season with seasoning salt and pepper.


Fill pastry bag with yolk crab mixture and pipe into egg whites. You can also place the yolk crab mixture into a zip lock bag, cut the corner off and pipe into the egg whites. Sprinkle with paprika, place on a serving tray and refrigerate until you are ready to serve.




Serving Suggestions:


Substitue chopped Chilean shrimp meat for the crab meat.


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