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

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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.

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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

Sue Lau

4.88 from 16 votes

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Prep Time 12 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 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

From the kitchen of palatablepastime.com

Keyword Holiday Seafood recipes

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