Crab Stuffed Deviled Eggs combine crab with cream cheese as a creamy seafood egg stuffing, topping with sublime dollops of caviar.
Crab Stuffed Deviled Eggs
By Sue Lau | Palatable Pastime
Crab Stuffed Deviled Eggs, my recipe of the day, is with the Fish Friday Foodies blogging group. We combine forces monthly on various seafood topics. This month is Thanksgiving, so we are offering selections for the day.
I had thought to do a low country seafood stuffing, but my holiday has continually downsized so I have been looking at smaller recipes.
One of the things I like to do in intimate settings is serve appetizers. So for this month I chose deviled eggs.
While most deviled eggs can be backyard bbq casual, this one is definitely upscale in nature. It offers both crab and caviar for perfect seafood flavor, as both pair extremely well with eggs.
Fish Friday Foodies
Seafood for Thanksgiving
- Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
- Crab Stuffed Deviled Eggs from Palatable Pastime (You are Hee!)
- Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
- Shrimp Mini Quiche Appetizers from Karen’s Kitchen Stories
- Shrimp Turkey Centerpiece from Sid’s Sea Palm Cooking
- Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
- Pumpkin and Shrimp Bisque from Making Miracles
- Thai Noodles With Shrimps from Sneha’s Recipe
Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Crab Stuffed Deviled Eggs
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Crab Stuffed Deviled Eggs
Crab Stuffed Deviled Eggs
Ingredients
- 6 hard-cooked eggs
- 4 ounces cream cheese (softened)
- 6 ounce can flaked crab (drained)
- 1 teaspoon horseradish
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 ounce jar caviar (optional garnish)
- celery sticks and/or endive lettuce (for extra filling)
Instructions
- Split eggs and remove yolks.
- Mash yolks and stir in the cream cheese, crab, horseradish, lemon, salt, mayo and mustard.
- Fill egg cavities with mixture.
- Garnish with caviar if desired.
- Serve any extra filling in celery sticks or endive lettuce leaves.
Notes
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Well these are fancy schmancy and perfect for a holiday table. Happy Thanksgiving to you and yours Sue.
Oh my goodness how beautiful are these little bites! What a delicious appetizer!
I love anything with crab. Sadly our season has been delayed. So my crab feasts will have to wait! But I will definitely give this a try once we can get some fresh crab.
Even without the crabmeat, I love the idea of caviar on deviled eggs, Sue! So pretty and delicious!
It reminds me of a recipe I did a few years back called Eggs ala Russe. I like this one better though.