• Tommy Centola

Spicy Crab Deviled Eggs

This week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both great ways to start off a meal.


6 hard-boiled Eggs, peeled

4 ounces Lump Crabmeat, picked through for shells

1/2 stalk Celery, finely chopped

3 tablespoons fresh Chives, chopped

2 tablespoons Sour Cream

1 tablespoon Mayonnaise

1 tablespoon Creole Mustard

1 tablespoon fresh Lemon Juice

1 teaspoon Sriracha

1/2 teaspoon Salt

1/4 teaspoon ground Black Pepper


Using a sharp knife, cut off the top 1/2 inch of each egg, discard top. Over a medium bowl, remove egg yolks from whites. With a fork, mash egg yolks. Gently fold in crabmeat, celery, chives, sour cream, mayonnaise, mustard, lemon juice, Sriracha, salt and pepper.

Spoon crab mixture into egg whites. Garnish with Paprika and chives, if desired.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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