Crab deviled eggs

Name: Crab deviled eggs
Yield: 1 serving
Ingredients: 5-6 eggs; ½ cup of cooked crab meat; 2 tablespoons of finely diced red onion; 2 tablespoons of finely diced red bell pepper; 2 tablespoons of finely diced green bell pepper; 2 tablespoons of finely diced cucumber; 1-2 radishes; 1 tablespoon of finely chopped cilantro; 2 tablespoons of lime or lemon juice; 1 tablespoon of olive oil; 1 tablespoon of mayonnaise; 1 teaspoon of mustard; 1 teaspoon of cumin - optional; salt and pepper to taste; Pieces of cooked crab meat; Chives and dill leaves; Lettuce leaves for serving

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Course
Appetizer, Snacks

Crab deviled eggs

Iris Warren

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Easy recipe for crab deviled eggs made with a creamy filling of crab meat, onions, bell pepper, radish, cucumber, and more.

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Ingredients

5-6 eggs
½ cup of cooked crab meat
2 tablespoons of finely diced red onion
2 tablespoons of finely diced red bell pepper
2 tablespoons of finely diced green bell pepper
2 tablespoons of finely diced cucumber or diced pickles
1-2 radishes finely diced
1 tablespoon of finely chopped cilantro
2 tablespoons of lime or lemon juice
1 tablespoon of olive oil
1 tablespoon of mayonnaise
1 teaspoon of mustard
1 teaspoon of cumin - optional
salt and pepper to taste

To garnish:

Pieces of cooked crab meat
Chives and dill leaves can also use cilantro/parsley or your choice of fresh herbs
Lettuce leaves for serving

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Instructions

To boil and peel the eggs:

Fill a small to medium sized pot with water, add the eggs (while the water is still cold) and pinch of salt, and place the pot on the stove over medium heat. Bring the water to a boil, and turn the heat off as soon as the water starts to boil. Let the eggs sit in the hot water for about ~10-15 minutes, 10 minutes will result in softer boiled eggs and 15 minutes will result in a more solid and harder boiled yolk. For deviled eggs, I prefer the yolk to be a little on the more solid side (closer to 15 minutes) since it makes a better filling. Exact times will also vary based on the size of the eggs.
To help peel the eggs, crack the egg shell on each end and then gently roll it on a hard surface.
Gently peel the eggs under cold water.

To make the crab salad deviled eggs:

For the crab salad filling, mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. Save refrigerated until ready to use.
For the crab deviled eggs, cut in the eggs in half lengthwise and remove the yolks using a small spoon.
Mash the eggs yolks with the mayonnaise and mustard; add cumin (if desired) and salt to taste.
Add the crab salad to the yolk mix and mix well.
Use a spoon to generously fill the hollow egg white halves with the egg yolk crab filling.
Garnish the deviled eggs with the cooked crab meat and fresh herbs. Place the crab salad stuffed deviled eggs on greens or lettuce to serve.