Things will be a little quiet around here this month. I’m leaving for a 3 week trip to Europe today! Hopefully I will post some pictures or something on my Facebook page so check in there once in a while. But before I go… I’m guessing with Easter right around the corner there will be a bunch of leftover hard boiled eggs for a lot of people. So how about a recipe to use up those hard boiled eggs from your Easter Egg Hunt? Of course you could always make an egg salad sandwich with them, but why not make Crab Deviled Eggs instead?
Just about everybody I know loves deviled eggs. In fact, whenever I make them for a party they’re always the first to go. I have a couple deviled eggs recipes I enjoy and this version with crab is one of them.
I like to put celery and green onion in my deviled eggs and they go nicely in this recipe as well. And, how perfect is Old Bay Seasoning with crabs? Anyone who has ever had Maryland blue crabs knows the answer to that question! (In case you haven’t had them, the answer is…yes, it’s perfect).Print
Crab Deviled Eggs
- 12 hard boiled eggs
- 1 can (6 oz.) crab meat
- 1/2 stalk celery, finely chopped
- 1 green onion, finely chopped
- 1/4 C. mayonaise
- 2 Tbls. sour cream
- 1/2 lemon, juiced
- 1 tsp. Old Bay Seasoning
- salt & pepepr
- Peel the hard boiled eggs, slice in half lengthwise and put yolks in bowl. Arrange egg white halves on serving platter. Add all ingredients except crab to yolks and mash. Fold in crab meat. Taste and adjust seasonings if desired. Scoop a spoonful of filling into each egg white halves. Sprinkle with additional Old Bay to garnish and serve.