Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you’ll love these deviled eggs.
Original recipe makes 12 deviled eggs
4 ounces cooked blue crab meat
2 teaspoons vegetable oil
1 1/2 teaspoons seafood seasoning (such as Old Bay®), or as needed
1 1/2 teaspoons dry mustard
1/2 cup water, or as needed
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
- Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.
Calories: 52 kcal
Carbohydrates: 0.4 g
Cholesterol: 113 mg
Fat: 3.5 g
Fiber: 0.1 g
Protein: 4.7 g
Sodium: 124 mg