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If you’re looking for a stunning appetizer that feels elevated without being complicated, crab-stuffed deviled eggs are perfect. They blend classic deviled egg comfort with sweet, rich, delicate lump crabmeat and a bright pop of lemon.
Whether you’re hosting a holiday dinner party, a New Orleans–inspired menu, or simply want a show-stopping platter for guests, crab-stuffed deviled eggs brings sophistication and flavor to the party.
I originally learned about this crab-stuffed deviled eggs recipe from my best friend’s dad (who serves them constantly) and he was right—they are absolutely showstoppers! Serve them chilled as an appetizer and watch them disappear.
Deviled eggs can be a little slippery to serve, so my favorite way to serve these is on a 24-egg large round deviled egg platter, or for smaller gatherings, a 12-egg wooden deviled egg platter.
For other deviled egg options, check out our bacon deviled eggs or classic deviled eggs.
Crab-Stuffed Deviled Eggs Recipe
- Prep Time: 10 minutes
- Cool Time: 20 minutes
- Cook Time: 7–9 minutes (using an egg cooker)
- Total Time: 40 minutes
- Category: Appetizer, Side Dish, Snack
- Cuisine: American
Description
These luxurious crab deviled eggs feature creamy whipped yolks, fresh lemon, a touch of heat, and generous lump crabmeat folded in at the end. They’re chilled, flavorful, and stunning when topped with caviar. Perfect for make-ahead entertaining so you can enjoy your guests instead of prepping at the last minute.
This crab-stuffed deviled eggs recipe was adapted from Emeril Lagasse’s recipe.
Ingredients
- 12 hard-boiled eggs, shelled and halved lengthwise
- 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice using this citrus juicer
- 1/4 tsp salt
- 1/8 tsp fresh ground pepper
- 1/4 tbsp hot sauce (we prefer Tabasco)
- 1/2 pound lump crabmeat, picked over for shells
- 1 oz caviar (optional but beautiful for presentation)
Instructions
- Remove yolks and place them in a small glass bowl. Mash the yolks with a fork until smooth.
- Add the mayonnaise, lemon juice, salt, pepper, and hot sauce. Stir until creamy.
- With a rubber spatula, gently fold in the lump crabmeat, keeping the pieces as intact as possible.
- Spoon or pipe the mixture back into the egg white halves.
- Chill for at least 2 hours before serving.
- Garnish with caviar just before serving (optional).
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