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Deviled Eggs With Crab Meat (CQ #4 - Wales)

"Found @ Cooksdotcom, credited to Shar-in & entered here for play in Culinary Quest #4 for the Wales Region - My passionate pursuit of Welsh recipes using crab meat is winding down now w/this & 1 other that will follow it. This recipe is definitely more-suited to home-style Welsh cooking vs the fine-dining category, but may well appeal more to adults as an appy or as part of a salad plate for guests -- Or my Siggi who adores deviled eggs. For my part, I see this recipe as a deviled egg upgrade that I'm pleased to have a part of my recipe collection. Time does not include the time to hard boil & cool the eggs as that has already happened when the recipe begins. ENJOY!"

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Prep Time: 10-15m

Cook Time: 0m

   

Servings: 6  

 
 
  • 5.0000

What a wonderful recipe. I really like deviled eggs, but since I like egg salad even more, I almost always opt for egg salad over deviled eggs if I take the time to boil the eggs. But this recipe might have just changed my mind. I followed the recipe.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 6 large eggs (hard cooked, peeled)
  • 3 1/2 tablespoons mayonnaise
  • 1 1/2 tablespoons celery, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • Worcestershire sauce, a few drops
  • Salt & pepper, to taste
  • 1 can (6 ounce) crab meat (well-drained)
 

What You Will Need



  • No special items are required.
  How to Make
 
 

Step 1

Cut eggs in half lengthwise, remove yolks to a med-sized bowl & mash them w/a fork.

Step 2

Add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt & pepper.

Step 3

Add crab meat & mix well. Refill whites w/yolk mixture & garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 dys.

NOTE: I don't know about you, but mine wouldn't last 3 days, nor would I want them to last any longer than the next day


  Nutritional Facts
 
 
  • Serving Size: 1 (96.7 g)
  • Calories 197.4
  • Total Fat - 15.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 232.4 mg
  • Sodium - 189.6 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.7 g
  • Protein - 11.2 g
  • Calcium - 43.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg
  Reviews
 
 
1 review

What a wonderful recipe. I really like deviled eggs, but since I like egg salad even more, I almost always opt for egg salad over deviled eggs if I take the time to boil the eggs. But this recipe might have just changed my mind. I followed the recipe exactly other than using regular mustard and leaving out the celery (can't stand it). I ate a few after chilling for about an hour, and ate 2 more after 24 hours+ in the fridge. Definitely like them better after the flavors get to blend in the fridge overnight. But good enough to bring to a potluck same day (with a sprinkling of paprika to make them prettier). They are also more hearty with the crab. This one's a keeper.

 

Review by karenstl