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We’ve all had deviled eggs, but have you ever tried CRAB deviled eggs?
Surprisingly, being from Maryland, I’ve 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 eggs recipe using ingredients I knew would go really well together.
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!
Crab Deviled Eggs
This Crab Deviled Eggs recipe basically includes the same ingredients I’d use to make traditional deviled eggs.
Except, of course, you’d add the crab meat along with a few other key ingredients.
Make Them Fancy
Before reading any further, 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!
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 or wait to save it for a special occasion because this recipe is just as easy to make as any other deviled egg recipe.
AND it’s a great addition to your ‘finger food’ recipe library.
How Do You Boil Eggs So They Peel Easily?
First step is to boil your eggs.
Apparently, the best way to boil eggs so that the egg shells peel off easily is to first bring them to a boil in salted water.
Then, turn off the heat and cover the pan for 13 minutes.
After the 13 minutes, 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 Make Crab Deviled Eggs
Making this crab deviled eggs recipe 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:
- Large Eggs
- Lump Crab Meat
- Spring Onions – also called green onions.
- Mayonnaise – if you like the kind of mayonnaise with olive oil, go for it!
- Sour Cream
- Lemon Juice
- Old Bay Seasoning – or any type of creole seasoning. Note that you’ll only need a small amount in the recipe but can keep the container next to your deviled eggs so your guests can spice them up however they like.
- Black Pepper
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 (Amazon) which is 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 (Amazon) 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!
And more importantly, they are absolutely delicious!
These deviled eggs are great served at room temperature or chilled – whatever your preference may be.
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 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 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.
Maryland Deviled Eggs with Crab & Old Bay Seasoning Recipe
*IMPORTANT NOTE: Because the traditional deviled egg recipe does not have crab in it and the crab can be hidden by the egg mixture, please be sure that you label your deviled eggs (for people with seafood allergies) to say they have crab meat in them!*
Crab Deviled Eggs: Maryland Style
- 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
- 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.
For more delicious Maryland crab meat recipes, click on over to: