Crab Salad Deviled Eggs

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Juicy, succulent crab is a wonderful addition to deviled eggs.

By
Marianne Williams
Marianne Williams
Marianne Williams
Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms.
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Published on October 17, 2023
Recipe tested by
Southern Living Test Kitchen
Southern Living Test Kitchen
Recipe tested by Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

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Southern Living Crab Salad Deviled Eggs on a blue surface
Photo:

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason 
Active Time:
15 mins
Total Time:
2 hrs 45 mins
Servings:
12

If you’ve never visited Mobile, Alabama, you might not be familiar with West Indies Crab Salad, which inspired the topping for these delicious deviled eggs. Pared down from the classic recipe, this bright and fresh crab salad, along with the buttery, Old Bay-seasoned crackers on top, is a fun, coastal spin on traditional deviled eggs. They’ll be the first dish to be devoured at your next party or potluck.

Ingredients

Crab Salad:

  • 1 lb. crabmeat

  • 1 cup finely chopped white onion (from 1 medium [8 oz.] onion)

  • 1/2 tsp. kosher salt

  • 1/2 tsp. black pepper

  • 1/2 tsp. Old Bay seasoning

  • 1/3 cup rice vinegar

  • 1/3 cup canola oil

  • 1/3 cup ice cold water

Deviled Eggs:

  • 6 large eggs

  • Ice

  • 2 Tbsp. mayonnaise

  • 1/2 tsp. yellow mustard

  • 1/4 tsp. kosher salt

  • 1/8 tsp. black pepper

  • 2 Tbsp. coarsely crushed Buttered Old Bay Saltines (recipe follows)

Directions

  1. Prepare the Crab Salad:

    Gently stir together crab, onion, salt, pepper, and Old Bay in a large bowl. Whisk together vinegar, oil, and cold water in a small bowl; pour over crab mixture, and toss to coat. Cover and refrigerate until flavors meld and onion softens, at least 2 hours or up to 2 days.

  2. Prepare the Deviled Eggs:

    Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.

  3. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.

  4. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes. 

  5. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.

  6. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks, mayonnaise, mustard, salt, and pepper in a medium bowl.

  7. Spoon egg yolk mixture evenly (about 1 tablespoon each) into egg whites. Top each egg with about 1/2 teaspoon crab salad, and sprinkle evenly with Buttered Old Bay Saltines. Serve immediately, or store in an airtight container in refrigerator up to 3 days. Leftover crab salad may be stored in an airtight container in refrigerator up to 3 days.

Buttered Old Bay Saltines

Line a baking sheet with aluminum foil, and place a piece of parchment paper on top. Arrange 24 saltines evenly on baking sheet. Stir together 1/3 cup melted unsalted butter and 1/2 tsp. Old Bay seasoning; pour evenly over saltines. Bake at 400°F until golden brown, 8 to 10 minutes. Remove from oven; sprinkle with 1/4 tsp. Old Bay. Let cool slightly, about 5 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature up to 3 days.

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