Crabmeat Deviled Eggs

By: Hannah Lee Leidy
Photo by Rush Jagoe

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24 eggs


  • Crabmeat Deviled Eggs

  • 1 dozen eggs
  • 1 pinch plus ¼ teaspoon salt, divided
  • 3 tablespoons remoulade sauce (recipe follows)
  • 1 tablespoon sour cream
  • 2 tablespoons chives, thinly sliced
  • 1 teaspoon Sriracha chili sauce
  • 1 pinch black pepper
  • 1 pound jumbo lump crabmeat, picked through with 24 individual pieces of jump lump crab reserved for topping the eggs.

  • Remoulade Sauce

  • 2 tablespoons olive oil
  • 1 medium to large red sweet pepper
  • 1 fresh medium-size Anaheim pepper
  • ½ cup minced white or yellow onions
  • ½ cup finely chopped green onions, white and green parts
  • ¼ cup finely chopped celery
  • ¼ cup fresh lemon juice
  • 3 tablespoons finely chopped Italian (flat-leaf) parsley leaves
  • 3 tablespoons Creole mustard
  • 3 tablespoons tomato ketchup
  • 2 tablespoons prepared horseradish
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cayenne pepper
  • ⅛ teaspoon freshly ground black pepper
  • ¾ cup vegetable oil

Deviled Eggs

  1. Place eggs in a saucepot and cover with cold water. Add a pinch of salt. Cook over high heat. As soon as the water boils, remove from heat and cover. Let sit for 12 minutes, then add ice to chill the eggs.
  2. Peel eggs and slice in half. Remove yolks and place in a mixing bowl. Mash yolks with the back of a fork until crumbled.
  3. Add remoulade, sour cream, chives, Sriracha, ¼ teaspoon salt, and pepper to the bowl. Stir to combine. Gently fold in the crabmeat.
  4. Fill each egg white half with crabmeat mixture (about 1 tablespoon of mix each).
  5. Top each deviled egg with a piece of the reserved jumbo lump crabmeat.


  1. Preheat oven to 475 degrees and lightly grease a small-rimmed cookie sheet with a bit of oil.
  2. Coat the sweet pepper and Anaheim pepper with the rest of the oil and place on the cookie sheet.
  3. Roast peppers uncovered in the oven until skins start to blister and blacken, about 15 minutes, turning them at least once.
  4. Remove peppers from oven and place them in a small heatproof bowl. Cover bowl with plastic wrap and let sit 10 minutes. (This helps separate the skins from the peppers so they’ll be easier to peel.)
  5. Peel peppers, remove veins and seeds, and chop coarsely. Place chopped peppers and all other ingredients except the vegetable oil in a food processor and purée for 30 seconds.
  6. With the food processor still running, slowly drizzle vegetable oil into the sauce. Taste and adjust seasonings.
  • from Ralph Brennan

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