Crab Salad-Stuffed Eggs Recipe

Name: Crab Salad-Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups thinly sliced radishes (about 1 pound); 1 tablespoon fresh lemon juice, divided; 1/2 teaspoon salt, divided; 8 large eggs; 1/4 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 3 tablespoons plain Greek-style fat-free yogurt; 1 cup lump crabmeat, drained and shell pieces removed (about 5 ounces); 1/4 cup finely chopped celery (about 3 medium stalks); 1 teaspoon dry mustard; 24 butter lettuce leaves

Servings: persons

2 cups thinly sliced radishes (about 1 pound)
1 tablespoon fresh lemon juice, divided
1/2 teaspoon salt, divided
8 large eggs
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek-style fat-free yogurt
1 cup lump crabmeat, drained and shell pieces removed (about 5 ounces)
1/4 cup finely chopped celery (about 3 medium stalks)
1 teaspoon dry mustard
24 butter lettuce leaves

1
Combine radishes, 2 teaspoons juice, and 1/4 teaspoon salt in a bowl; toss. Cover and chill at least 30 minutes.
2
Place eggs in a medium saucepan, and cover with cold water to 1 inch above eggs; bring to a boil. Reduce heat, and simmer 10 minutes. Place eggs in ice water, and cool completely. Gently crack eggshells; peel under cold running water. Cut each egg in half lengthwise. Remove yolks. Press yolks through a sieve into a bowl. Set aside 1 tablespoon yolks. Combine remaining 1 teaspoon juice, remaining yolks, 1/4 teaspoon salt, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add crabmeat, celery, and mustard; stir gently until combined. Taste crab filling and adjust seasoning, if necessary.
3
Arrange a fan of 3 lettuce leaves on each of 8 plates. Cut a thin slice from the bottom of each egg white half to help them sit flat. Pile the crab filling evenly into egg white halves. Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1 tablespoon yolk over egg white halves. Arrange 1/4 cup radish mixture on the other side of each serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups thinly sliced radishes (about 1 pound), 1 tablespoon fresh lemon juice, divided, 1/2 teaspoon salt, divided, 8 large eggs, and more.

Yes, Crab Salad-Stuffed Eggs falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Crab Salad-Stuffed Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions