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Crab Stuffed Deviled Eggs
  • 2 cups of Jumbo Lump crab meat
  • 1 cup of mayonnaise
  • 1/2 Tablespoon of Old Bay seasoning
  • 1 teaspoon of vinegar
  • 1/2 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 eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and 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 all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve. Makes 8 servings.
This recipe is acredited to Byron Taylor of Crisfield, Md. and was 3rd Place Winner of the 2000 Crab Cooking Contest (Appetizer Division)in Crisfield, Md.
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