• 1 14 cups crabmeat (imitation crabmeat is fine)
  • 1 cup thin sliced celery
  • 13 cup mayo (feel free to use light or fat free mayo)
  • 2 tablespoons chopped green onion
  • Salt and pepper to taste
  • 6 hardboiled eggs
  • Parsley for decoration


  1. Cook Eggs Fill medium size pot with enough water to cover the eggs. Add 1 tbsp. of salt and bring to a full boil. Gently spoon in eggs, bring water back to a boil, cover with a lid, then cook on medium heat for 10-12 minutes.

Remove eggs from heat, drain hot water and immediately run cold water thoroughly over eggs. Add enough ice into water to create ice bath, quickly stopping the cooking process. Leave eggs in for 10 minutes to chill.              Slice each egg in half, lengthwise and place into deviled egg platter.

  1. Combine crab meat, celery and green onions in a bowl.
  2. Season with salt and pepper to taste.
  3. Add mayo and gently toss together.
  4. Generously fill each egg white with crab meat. Refrigerate for about 1 hour before serving. Decorate with parsley if you like.