Crab-Stuffed Deviled Eggs Recipe - Allrecipes.com
Crab-Stuffed Deviled Eggs Recipe
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Crab-Stuffed Deviled Eggs
Simple deviled eggs are stuffed with crab then topped with even more crab. See more
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Crab-Stuffed Deviled Eggs

Recipe by  

"These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method."

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Ingredients Edit and Save

Original recipe makes 12 deviled egg halves Change Servings
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Directions

  1. Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  2. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  3. Separate yolks from egg halves; place yolks into a mixing bowl.
  4. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  5. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  6. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  7. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  8. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 5 mins
  • READY IN 1 hr 12 mins

Footnotes

  • Cook's Note:
  • You can substitute lobster or caviar for the crab.
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Reviews More Reviews

Apr 30, 2014

Best deviled egg recipe EVER! Didn't change a thing.

 
Mar 03, 2014

Very good! I will serve it for party,card games many the things.

 

5 Ratings

Jan 26, 2014

This one is very good, except, we forget the peppers. One or two cranks on the pepper mill for course ground black pepper is all you really need. Most of Chef John's recipes always call for hot pepper, but they really are not necessary. I for one don't like to burn my taste buds to the point I can't taste the good stuff in his recipes.

 

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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 0.6 g
  • < 1%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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