Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you'll love these deviled eggs.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

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  • Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.

  • Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.

Cook's Notes:

You may have some filling left over. As your reward for fixing this treat, spread leftover mix onto an English muffin and enjoy!

Tips

If you fix these for a gathering, be sure to include an allergy alert to warn of the crab content.

Nutrition Facts

52.4 calories; 4.7 g protein; 0.4 g carbohydrates; 100.3 mg cholesterol; 123.6 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2014
I am here in Ecuador for 6 months every year. Ecuadorians LOVE their seafood and my friends here always ask me to bring back some Old Bay every trip I make from my hometown Las Vegas Nevada. I made these for a dinner party the other night and everyone went crazy and were begging for the recipe. Wonderful job on your submission I changed only to fresh crab from the coast here and otherwise was lovely and enjoyed by all our dinner guests! My only complaint is I set the plate down and left the room when I returned so were the eggs gone too? None left for me? Will double next time but I did get to lick the mixing spoon! Wonderful enjoyed by all! Thank you! Read More
(2)

Most helpful critical review

Rating: 1 stars
04/02/2014
I really expected more from this recipe. The Old Bay is just way too much- it overpowers the delicate crab meat. I would add a little salt and pepper to the mixture and save the Old Bay for sprinkling over the finished product. The eggs should be mashed separately and the crab meat folded in to avoid losing that delicate texture in the egg mixture. That amount of Old Bay was really bad. Read More
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 1 stars
04/02/2014
I really expected more from this recipe. The Old Bay is just way too much- it overpowers the delicate crab meat. I would add a little salt and pepper to the mixture and save the Old Bay for sprinkling over the finished product. The eggs should be mashed separately and the crab meat folded in to avoid losing that delicate texture in the egg mixture. That amount of Old Bay was really bad. Read More
(4)
Rating: 5 stars
10/12/2014
I am here in Ecuador for 6 months every year. Ecuadorians LOVE their seafood and my friends here always ask me to bring back some Old Bay every trip I make from my hometown Las Vegas Nevada. I made these for a dinner party the other night and everyone went crazy and were begging for the recipe. Wonderful job on your submission I changed only to fresh crab from the coast here and otherwise was lovely and enjoyed by all our dinner guests! My only complaint is I set the plate down and left the room when I returned so were the eggs gone too? None left for me? Will double next time but I did get to lick the mixing spoon! Wonderful enjoyed by all! Thank you! Read More
(2)
Rating: 2 stars
04/20/2016
All I could taste was the mustard. Read More
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Rating: 2 stars
05/20/2019
Eh needs mayonnaise I think to make it creamier. Not enough fat. Not horrible but I won't make it this way again. Usually we eat all the deviled eggs we make but these sat. Read More