Crab Meat Deviled Eggs

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I substituted the caviar with anchiovies and garnished some with red sliced pimento. Drained and dried good quality white crab meat with paper towels; turned out very good.

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Looks and sounds delicious, but not so fabulous in execution.... followed the directions to a T, but I'm just not digging on the end result - the garlic is nice and the capers too. Fresh crab meat probably would have tasted better than packaged.

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Two trays disappeared in 5". Everyone liked them. Each person at three. Had to make more. Used fresh crab meat...canned is too watery for this recipe.

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I've made these quite a few times now and they are always a hit for those that like seafood, crab, etc. I make a tray of with and without - thus some regular and some with the crab and I have always used a caper for garnish Mine are always gobbled up first - either choice, according to taste. I also alternate the caviar to give everyone a choice. It's so nice and pretty, especially if you put the filling into a plastic bag and cut off the tip and pipe it instead of spooning it. It's so much faster too. I also add a bit of dry mustard to both versions and that's what a true deviled egg is. Just be sure to use a good crab. Even the claw meat from the seafood counter has a better taste than the stuff from a can - have fun with these. A sprig of dill was nice too and all my friends think I'm a food guru! Go figure! Happy eating from CT!

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Takes a little longer than i thought but definately worth the time. Fresh Maine crabmeat worked great.

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This is an easy and delightfully different way to do a party favorite. If you don't like caviar, just use a whole caper on top for garnish.

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I probably will not make these again. I was very disappointed with this recipe. They turned out really watery and the crab and egg tastes mixed are not comlimentary to one another. I thought I would try it since it seemed different, but definitely not good. I will stick to regular deviled eggs from now on.

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easy to make and it is delicious!!