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Crab Stuffed Deviled Eggs
A crab meat and hard boiled egg crab appetizer recipe
Credited to Byron Taylor of Crisfield, MD.
This recipe was 3rd Place Appetizer Division Winner of the 2000 Crab Cooking Contest in Crisfield, MD.
- 2 cups of Jumbo Lump crab meat
- 1 cup of mayonnaise
- ½ Tablespoon of Old Bay seasoning
- 1 teaspoon of vinegar
- ½ Tablespoon of Worcestershire sauce
- 1/3 cup of celery
- dash of garlic powder
- dash of Tabasco sauce
- 12 large eggs
Boil the eggs in a pot of water. When done, drain off water, peel and cut the eggs on a tray.
Using a large mixing bowl, add the vinegar, then the crab meat and the rest of the ingredients in order.
Sprinkle garlic powder to taste, and add a dash of Tabasco sauce.
Throw in the egg yolks and mix it all together.
Place the mix in the center of the eggs.
Sprinkle with parsley, chill and serve. Makes 8 servings.