Robey's Blue Crab Deviled Eggs Recipe - Allrecipes.com
Robey's Blue Crab Deviled Eggs Recipe
  • READY IN hrs

Robey's Blue Crab Deviled Eggs

Recipe by  

"Any Robey Family special occasion is marked by the MUST have blue devils, including all weddings, Easter, Xmas & Summer feasts. Were from Va. so it's a custom by the Bay!!!"

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Ingredients Edit and Save

Original recipe makes 24 deviled eggs Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
  2. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2009

Try adding the following ingredients to this recipe and you will have a 'keeper': increase mayo to 3/4 cup (use light mayo, of course), 1 tbsp fresh lemon juice, 1 1/2 tsps dijon mustard (instead of powder), 1/2 tsp black pepper, 1/8 tsp salt, 1/8 tsp red pepper (cayenne). Mix with yolks and crab and stuff eggs. Top eggs with a sprinkling of Old Bay or smoked paprika and snipped fresh chives, if desired.

 
Most Helpful Critical Review
Mar 10, 2006

A nice change from the usual, but I thought they were missing a little something. I think I’ll try again and experiment by adding a few more ingredients. (Definitely a little more mayo for a creamier consistency.) Thanks for the good recipe!

 
Apr 14, 2003

This is great on a low-carb diet! I added fresh ground pepper to the mix as well. I like my deviled eggs a bit more moist and tangy, I would also add just a bit more mayo. I had 3 halves for breakfast with a cup of coffee. The extra filling is wonderful stuffed in celery sticks for a snack.

 
Apr 08, 2004

Very good. Also goes well with a can of shrimp instead of the crab.

 
Nov 23, 2005

If you like crab, and you like deviled egges you will love this recipe. I made this for cook-out and now I have to have these when ever there is an event. Great food. (Had to double the recipe so that some would make it to the party)

 
Apr 28, 2003

The texture of the egg filling was not as creamy as my traditional recipe. Next time I may add another tablespoon of mayonaise and a little more Old Bay seasoning. A nice change of pace from traditional deviled eggs, though.

 
Jul 13, 2010

Luckily, I followed the advice of some of the reviewers and doctored up the recipe. I mixed all the ingredients and crab first, including adding more mayo, dijon mustard instead of the powder, cayenne, nixed the paprika, added a little onion powder, and loaded it with Old Bay. Kept tasting and messing with it until my base tasted like a crab cake mixture. Then I added about 3/4 of the yellows to that mixture and doctored some more until I liked the taste. I just think this is one of those recipes you have to play with and keep sampling until you get it where you want it. But the end result turned out fabulous and my guests LOVED them. Will definitely make again!

 
Sep 28, 2009

I made this yesterday to take to a party. I love the concept, but it just wasn't a good combination. I added extra crab, extra cayenne, extra paprika, but it just didn't fly. A few got eaten, but just a little embarrassing to take something to a get together that people eat only to be polite. Thankfully I took shrimp tray! Now that went with enthusiasm!!! Taking this one out of my recipe box.

 

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Nutrition

  • Calories
  • 120 kcal
  • 6%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 226 mg
  • 75%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 185 mg
  • 7%

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

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