Robey's Blue Crab Deviled Eggs Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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!
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Living In: Seattle, Washington, USA

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Reviewed: 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)
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Cooking Level: Expert

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Reviewed: Apr. 8, 2004
Very good. Also goes well with a can of shrimp instead of the crab.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA

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Reviewed: May 26, 2003
there must be an error in amount of bay spice only put in small amount and was still not able to eat
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Reviewed: Apr. 26, 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.
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Cooking Level: Intermediate

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Reviewed: Apr. 8, 2003
Filling was a bit dry, so I added an additional 1 to 2 tablespoons of mayo to make it creamier. Also added a tad more Old Bay. These were good, but I prefer traditional deviled eggs. My husband commented, "They are different, but not a keeper."
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Reviewed: Apr. 4, 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.
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA
Living In: Prior Lake, Minnesota, USA

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