Ingredient: Hot Sauce, or more to taste

Crab-Cake-Stuffed-Deviled-Eggs-56-2

Crab Cake Deviled Eggs

Let’s Talk  Deviled Eggs and Seafood

According to history.com, the egg, an ancient symbol of new life, has been associated with festivals celebrating spring. Decorating eggs for Easter is a tradition that dates back to at least the 13th century, according to some sources.

What do do with those hard-boiled eggs is a question many of us ask even today.

Fish and seafood are breakfast staples all over the world, from the grilled fish and rice of Japan to kippers and eggs in England, to the Jewish culture’s fondness for bagels-and-lox.

This Easter weekend, why don’t you start a family tradition of your own by adding fresh fish and seafood into your holiday meal plans? We’ve included a delicious crab cake deviled egg recipe to get you started. Need more ideas? Just ask…

Crab cakes and deviled eggs combine to form an appetizer perfect for Easter. These deviled eggs are silky smooth with generous chunks of rich lump crab and a hint of crunch from the panko topping. If you like crab cakes you are going to love these deviled eggs!

Makes 12 Standing or 24 Traditional Deviled Eggs
Recipe Author: Cheyanne Bany.  Photo credit: nospoonnecessary.com.

Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Crab Cake Deviled Eggs
Print Recipe
Servings
24 Traditional Deviled Eggs
Servings
24 Traditional Deviled Eggs
Ingredients
Servings: Traditional Deviled Eggs
Instructions
  1. Hard Boil the Eggs: In a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat.
  2. Cover and remove from heat. Allow to sit 12 minutes for large eggs. Drain and rinse eggs with cold water immediately. To stop eggs from continuing to cook, transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
  3. For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of the egg, so it will stand upright, then slice off the top 1/3rd.
  4. For Traditional Deviled Eggs: Use a sharp paring knife to cut the egg in half lengthwise.
  5. Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt, and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tablespoon at a time if a thinner consistency is desired.
  6. Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a Ziploc bag with the corner snipped off (for a makeshift piping bag).
  7. Pipe mixture into egg whites, filling generously.
  8. Garnish with toasted panko, parsley and lemon zest (if using).
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