Crab Stuffed Eggs
Elevate your appetizer game with these irresistible Crab Stuffed Eggs—a luxurious twist on classic deviled eggs. Perfectly hard-boiled eggs are filled with a creamy, flavor-packed mixture of rich crab meat, tangy Dijon mustard, zesty lemon juice, and a hint of heat from hot sauce. Each bite is a harmonious blend of velvety yolks and delicate seafood, topped with a sprinkle of smoky paprika and fresh parsley for a vibrant garnish. Ready in just 25 minutes, these elegant hors d'oeuvres are ideal for parties, holidays, or any occasion where you want to impress. Served chilled, these crab-stuffed delights are a showstopping combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 6 Large eggs
- 120 grams Crab meat (lump or claw, cooked and picked free of shells)
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh lemon juice
- 0.5 teaspoons Hot sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 pinch Paprika (for garnish)
- 1 teaspoon Fresh parsley (chopped, for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat.
Once the water reaches a boil, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. Peel the eggs once they are cool to the touch.
Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium mixing bowl.
Mash the yolks with a fork until they are crumbly and smooth. Add mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and black pepper to the yolks. Mix until well combined.
Fold the crab meat gently into the yolk mixture, ensuring the crab is distributed evenly but without breaking it up too much.
Using a spoon or piping bag, fill each egg white half with the crab and yolk mixture until it is mounded slightly above the edges.
Sprinkle the filled eggs with paprika and garnish with chopped parsley for a pop of color.
Cover and chill the stuffed eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve cold as an appetizer or snack and enjoy!
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 301 mg | 23% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
