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Deviled Eggs with Crabmeat

Delicious Deviled Eggs with Crabmeat for Your Next Brunch

These creamy Deviled Eggs with Crabmeat are a perfect appetizer for any gathering, combining seafood delight with effortless elegance.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Filling
  • 6 large Hard Boiled Eggs choose easy-to-peel varieties
  • 1/2 cup Mayonnaise preferably high-quality like Duke's
  • 1 tbsp Dijon Mustard can substitute with yellow or spicy brown
  • 1 tbsp Lemon Juice freshly squeezed for best flavor
  • 1 tsp Worcestershire Sauce soy sauce or liquid aminos are alternatives
  • 1 tsp Hot Sauce adjust to taste, options like Tabasco or Sriracha
  • 1 tsp Old Bay Seasoning classic seafood seasoning
  • 1 tbsp Flat Leaf Parsley or substitute with dried parsley at ⅓ amount
  • to taste Kosher Salt
  • to taste Ground Black Pepper
  • 1 cup Lump Crabmeat can substitute with crab legs or other seafood
For the Crunch Topping
  • 1/2 cup Panko Breadcrumbs toasted
Optional Garnishes
  • 1 tbsp Lemon Zest
  • 2 tbsp Chopped Parsley
  • 2 tbsp Sliced Green Onion
  • to taste Extra Old Bay Seasoning

Equipment

  • Pot
  • ice bath
  • food processor
  • piping bag

Method
 

Step-by-Step Instructions
  1. Begin by boiling large eggs gently for about 10-12 minutes until they are hard-boiled. After cooking, immediately transfer them to an ice bath for at least 5 minutes.
  2. Once the eggs are cooled, carefully peel them and slice each in half lengthwise. Remove the egg yolks and place them into a food processor. Add remaining egg filling ingredients and blend until smooth.
  3. Take the lump crabmeat and gently fold it into the creamy yolk mixture, ensuring the crab remains in larger chunks.
  4. Transfer the mixture into a piping bag or a resealable bag with a corner snipped off. Squeeze the creamy mixture into each egg white half.
  5. Sprinkle toasted panko breadcrumbs over each filled egg. Add optional garnishes and serve immediately.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 6gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 200mgPotassium: 150mgSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Best served immediately; refrigerate leftovers in an airtight container for up to 3 days.

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