How to Cook Fish and Seafood - Recipes and Information
Custom Search

Recipes for Crab

Crab Devilled Eggs (Makes 24)

Crab Recipes, Starter Recipes, Finger Food Recipes

Seafood Recipes by Classification
Recipes for Fish
Recipes for Shellfish
Recipes for Crustaceans (Shrimp, Crab, Lobster...)
Recipes for Cephalopods (Squid, cuttlefish, octopus...)
Seafood Recipes by Course Type
Starter Recipes
Main Dish Recipes
Finger Food Recipes
Barbeque Recipes
Quick & Easy Seafood Recipes
Seafood Soup Recipes
Seafood Recipes by Country Cuisine
Asian Seafood Recipes
Italian Seafood Recipes
Greek Seafood Recipes
Thai Seafood Recipes
Japanese Seafood & Sushi Recipes
Mexican Seafood Recipes

Recipe Links
Seafood Recipes
Beef Recipes
Chicken, Duck & Turkey Recipes
Pork Recipes
Lamb Recipes
Vegetable Recipes
Pasta Recipes
Chocolate Recipes
Desert Recipes
General Recipe Sites
Fishing Websites
Top 100 Listed Recipes Sites

Crabmeat - Seafood packer and processor, canned, fresh and frozen Pasteurized Crabmeat, Blue Swimming Crab, Portunus Pelagicus, Soft Shell Crab, Stuffed Raw Crabmeat, Raw Crabmeat Portion


12 hard-cooked eggs
1/2 cup of mayonnaise or salad dressing
2 tablespoons of finely chopped onion
1 tablespoon of prepared mustard
1/4 teaspoon of salt
1/8 teaspoon of pepper
One (7 1/2 oz.) can crabmeat, drained, flaked, and cartilage removed

Cut each egg in half lengthwise.

Carefully remove and sieve yolks or mash until smooth.

Combine with mayonnaise, onion, mustard, salt, and pepper. Mix well. Add the crab to egg mixture, reserving a few pieces for garnish, if desired.

Fill egg whites with yolk mixture. Chill. Garnish each egg half with a tiny sprig of parsley, if desired.

Printer Friendly Version



Privacy Policy  |  Cookie Policy