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Crab Cake Stuffed Deviled Eggs

Cheyanne Bany
  • 27 minutes
  • Serves 12

INGREDIENTS

12

Large Eggs

1 tbsp

White Vinegar

1/3 cup

Mayonnaise

2 tsp

Dijon mustard

3/4 tsp

Lemon Juice

1 tsp

Worcestershire Sauce

1/4 tsp

Hot Sauce (, or more to taste)

3/4 tsp

Old Bay

2 tsp

Flat Leaf Parsley (, packed – chopped)

1/4 tsp

Kosher Salt

1/8 tsp

Ground Black Pepper

8 oz

Lump Crabmeat

Salt and Pepper (, to taste)

1/4 cup

Panko (– toasted*)

Lemon Zest (, optional)