Last updated on November 19th, 2024
We’ve all had deviled eggs, but have you ever tried crab deviled eggs!?
Made with a creamy yolk mixture that includes mayonnaise, mustard, and a dash of seasoning, they are simple yet delicious.
In this post, I’m giving this classic appetizer a Maryland twist by adding lump crab meat and Old Bay seasoning.
Believe me when I say, this recipe is the perfect appetizer and will be one of those egg recipes you’re going to want to keep handy! I’ve even got a handy PDF printout.
This post contains affiliate links – I’ll receive a commission for purchases made through these links.
Crab Deviled Eggs Ingredients
This Crab Deviled Eggs recipe basically includes the same ingredients I’d use to make traditional deviled eggs – with the extra crab meat of course!
Here’s a quick rundown of the main ingredients. Check the recipe card below for the full list!
- Large Eggs: Some hard boiled eggs.
- Lump Crab Meat: The star of the show! Fresh crab is best, but imitation crab meat also works in a pinch.
- Old Bay Seasoning: or any type of creole seasoning. Note that you’ll only need a small amount in the recipe but always keep it nearby so your guests can spice them up however they like!
- Sauce mix: My special sauce mix that’s creamy, rich, and a little tangy. Check below for the ingredients!
- Veg: Celery and spring onions add a bit of freshness and sharpness.
Important Note: Since the traditional deviled egg recipe doesn’t have crab in it, people might not realize there’s crab in your recipe. Please be sure to label your deviled eggs (for people with seafood allergies) to say they have crab meat in them!
How To Make Crab Deviled Eggs
Making these stuffed deviled eggs from scratch is very easy and they’re always better when you make them at home.
Here are the step-by-step directions:
Step 1: Prepare Your Ingredients:
While boiling your eggs, your next step is to place most of your ingredients in a medium bowl.
In our case, this includes diced celery, diced spring onions, mayonnaise, sour cream, Old Bay Seasoning, mustard, and lemon juice.
Step 2: Cut Eggs in Half Lengthwise
Once you peel your eggs (darn sticky shells!) you will cut them in half lengthwise.
Pro tip: Don’t use a sawing, back and forth motion to cut your eggs in half.
Just place the knife in the center (lengthwise) of the egg and press down.
Step 3: Scoop Out Egg Yolks
Then, use a small spoon to gently scoop the egg yolks out of the egg halves.
Step 4: Use A Good Serving Tray
Place your egg halves onto a deviled egg serving tray.
I used this exact Anchor Hocking Egg Plate from Amazon. It’s perfect for 12 deviled eggs!
But if you’re planning on having any deviled eggs leftover, or you will be transporting them, you’ll want something with a lid.
This Rubbermaid Egg Keeper with Lid would be perfect!
Step 5: Add Egg Yolks To Bowl of Ingredients
After this, add your egg yolks to your bowl of ingredients and mix well, making sure to fully mash the yolks and blend it all together.
Step 6: Fold in Crab Meat
Once you fully blend your egg mixture, add the crab meat and fold it in.
Step 7: Stuff Your Eggs
Last but not least, and this is the fun part, use two small spoons:
- One small spoon will spoon yolk mixture out of the bowl.
- The 2nd small spoon will scrape the yolk mixture off of the first spoon into the egg white neatly without making a mess.
Do this for all of your egg whites and then go back with the rest of the filling to add more.
Be sure to pack the yolk mixture into the egg white well because there is more than enough to go around.
Step 8: Add Your Garnishes
Finally, you’ll use some leftover crab meat to add on top of each deviled egg, sprinkle a little (or a lot!) Old Bay Seasoning on top, and then add your cute little slice of spring onion.
If you’re a fresh chives fan, sprinkle some of those on top too – now that’s what I call fancy!
More importantly, they are absolutely delicious!
You can serve this crab deviled eggs recipe at room temperature or chilled – whatever you prefer.
Without a doubt, my husband loved them!
In addition, because my twin sister Terri lives next door, I offered her family some too.
Needless to say, they’re already gone within 24 hours.
How Do You Boil Eggs So They Peel Easily?
It may be an easy crab devilled eggs recipe, but sometimes peeling those eggs can be a little tricky.
After a bit of trial and error, I think the best way to boil eggs so the egg shells peel off easily is to first bring them to a boil in salted water.
Then follow these steps:
- Turn off the heat and cover the pan for 13 minutes.
- After that, place the boiled eggs in an ice cold water bath for 5 minutes.
- Then, peel your eggs on paper towels (for easy clean up).
I don’t always follow this method because I’m stubborn. But after having a hard time peeling these eggs, I’ve decided that next time I will adopt this method from now on!
How To Store Deviled Eggs
If you’re making these deviled eggs in advance or you have leftovers (very unlikely!), you will want to cover them with plastic wrap and store them in the refrigerator.
Also, if you don’t let the deviled eggs sit out at room temperature for longer than 2 hours.
In addition, when you store them in the refrigerator, they should be eaten within 2 days.
Crab Deviled Eggs: Maryland Style
Ingredients
- 6 Eggs, hard boiled
- 5 ounces Crab Meat
- 1 stalk Celery, diced
- 1 Spring Onion, diced
- 4 tbsp Mayonnaise
- 1 tbsp Sour Cream
- 1 tsp Lemon juice
- 1 tsp Old Bay Seasoning
- 1 tsp Mustard
- Salt & Pepper to taste
Instructions
- Boil 6 eggs.
- While eggs are boiling, add all ingredients, besides the crab meat, into a large bowl.
- Peel hard boiled eggs and cut in half lengthwise.
- Gently remove egg yolks from the halved eggs and add the yolks to your large bowl of ingredients.
- Place halved egg whites onto a deviled egg serving tray.
- Mix bowl of ingredients thoroughly until yolks are mashed and blended well.
- Then fold crab meat into your yolk mixture.
- Gently scoop small amounts of yolk mixture into each egg white half.
- Be sure to pack yolk mixture well into each egg white half as you will have more than enough to fill all 12 halves.
- Once you're done filling the egg whites, add a pinch of crab meat to the top of each egg.
- Then sprinkle some Old Bay Seasoning as a garnish on top of the yellow parts of the deviled eggs.
- Finally, add a slice of spring onion (preferably the green part) onto each deviled egg.
Notes
Why I Created This Recipe
Surprisingly, being from Maryland, I’d never thought to add crab meat to my deviled eggs.
However, my husband told me that he had heard of something called Humpty Lumpty deviled eggs, which includes crab meat.
Needless to say, I went online to search for Humpty Lumpty deviled egg recipes and couldn’t find anything.
So, I decided to make my own crab deviled egg recipe using ingredients I knew would go really well together.
Before You Go…
I consider this recipe to be in the ‘fancy deviled eggs’ category because of the crab meat, Old Bay Seasoning and a slice of spring onion on top.
But don’t let the fancy word fool you! There’s no need to wait for a special occasion—you can make my deviled egg recipe anytime! AND it’s a great addition to your ‘finger food’ recipe library.
For more delicious Maryland crab meat recipes, click on over to:
- Maryland Crab Pizza
- Maryland Hot Crab Dip: A Traditional Maryland Favorite
- Crab Cakes Recipe with Remoulade Sauce
- Maryland’s Grand Prize Cream of Crab Soup Recipe
Before you go, be sure to fill out the email subscription info below to get our free printable PDF: Tips for How to Make the Perfect Crab Deviled Eggs!
Be sure to print this out for your next party and save it in your recipe binder!
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Thank you so much! These are Amazing! I’m a Maryland native and holy smokes these blew our socks off. I didn’t have the green onion but they still were great. My family finished them in no time.
Oh yay! So glad you loved them! Thanks so much for your nice feedback 🙂
5 stars+!
I made these for an appetizer this evening and they were vaporized! I just boiled more eggs to make a second and double batch. The recipe is awesome but, to make them more utilitarian, I’m mashing it all up together for crabby deviled egg salad tomorrow. Hubby and I are CRAZY about this recipe! Thanks!!!
Oh my gosh! Thank you so much! My husband keeps asking me to make them again! SO good!
Great looking recipe. I will definately be tring this one soon! I’m originally from B-More, but after 26 yrs. in the military, 20 yrs. farming and 12+ in gov’t service, finally gave up and settled in the Villages, where we CAN’T get good crabs, or seafood in general! I just have it shipped in for family gatherings! :~)
Scott
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540-748-9123
Thank you! Hope you love it like we do!
Old Bay deviled eggs are fantastic! If you’re ever in Bethany Beach, Bethany Blues Restaurant serves them as an appetizer. Bethany Seafood Market also sells them. Looking forward to making your recipe.
LOVE Bethany Beach! Haven’t been there in forever. Hope you love the recipe as much as I do!
This was the best deviled egg recipe I’ve ever made and so easy. The presentation is “beautiful!!” I’ve made it several times and I haven’t gotten tired of eating them, and probably never will. It’s a great appetizer for a get together too!!
Thank you Pam!!
Thank you! They are addictive aren’t they?
Hi,
Do you use fresh crab meat or canned?
thanks!
Kim
Hi Kim, I use the the kind you can get (already picked) from the fish counter. Thanks! Pam
Do you recommend making them right before wanting to eat them? Or can you make the day before and keep them in the fridge overnight??please and thanks.
Hi Heather, You can make them ahead of time but be sure to wrap each egg white in plastic wrap and keep the yolk filling in a separate airtight bowl. Then when you’re ready to serve them, you can fill the egg whites with the yolk mixture. But it’s also fine to serve them as soon as you make them! Enjoy!
The other trick I’ve learned is to lay your eggs on their side for 30 minutes before cooking. This will bring the yolk to the center of the egg and make it not only easier to work with but also more aesthetically pleasing.
Oh wow! Great tip! Never heard of this before. Thank you!
The eggs were completely raw after following these instructions. It seems it takes longer than bringing them to a boil and then cutting the heat, even with soaking it the warm water. Maybe you meant to say “turn down the heat”?
“Then, turn off the heat and cover the pan for 13 minutes. After the 13 minutes, place the eggs in an ice water bath for 5 minutes.”
I’m sorry this didn’t work for you. It has worked for me. I searched the internet and it seems to work for others. I would recommend the method that my mom taught me and that is to just keep boiling them for approximately 8 minutes. Then place the pot in your sink and run cold water over them to cool them off. Then you can peel them. Sometimes they’re hard to peel easily this way but it will guarantee that your eggs are cooked through.
Nice recipe.
With all of the great technique it’s missing the trick to stuffing eggs.
1.) Mix stuffing
2.) Place in large ziplock bag and close
3.) With scissors, cut hole in corner of bag and squirt out as much filling as needed per egg.
Very cool trick! I guess cutting the hole a little larger since the stuffing has crab meat in it would work. Thanks for the tip!
Sounds delicious will try it
where can I find “Old Bay Seasoning” here in Canada? I’ve not seen it before.
Hi Lynne, Here is their website: https://www.mccormick.com/old-bay/products/seasonings-and-sauces/old-bay-seasoning
Pretty sure they do sell it in Canada at Walmart. If you have Target, they sell it there too. And also on Amazon.