Crabmeat Deviled Eggs

Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

  • prep time 40 min
  • total time
  • ingredients 6
  • servings 16

Ingredients

8
eggs
1
(6-oz.) can crabmeat, drained, flaked
1/4
cup mayonnaise
1/2
teaspoon dry mustard
1/4
teaspoon ground red pepper (cayenne)
16
sprigs parsley
  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.
  • 2 Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
  • 3 Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Deviled Egg
    Calories
    70
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    80mg
    80%;
    Total Carbohydrate
    0g
    0%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    2%;
    Exchanges:
    1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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