Best 8 Deviled Crab Meat And Chicory Salad With Egg Dressing Recipes

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Get ready to tantalize your taste buds with the exceptional "Deviled Crab Meat and Chicory Salad with Egg Dressing" recipe. This delectable dish combines succulent crab meat, crisp chicory, and a rich egg dressing to create a symphony of flavors and textures that will leave you utterly satisfied. Whether you're seeking an elegant appetizer or a light yet satisfying main course, this recipe is poised to become a culinary masterpiece in your kitchen. So, let's embark on a culinary adventure and unravel the secrets of this extraordinary dish, one ingredient at a time.

Check out the recipes below so you can choose the best recipe for yourself!

DEVILED CRAB MEAT AND CHICORY SALAD WITH EGG DRESSING



Deviled Crab Meat and Chicory Salad With Egg Dressing image

Provided by David Tanis

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup heavy cream
3 large eggs yolks
2 tablespoons white wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of cayenne pepper
Black pepper, to taste
1 tablespoon fruity extra virgin olive oil
8 ounces mixed salad greens like treviso, radicchio, Belgian endive and curly endive (frisée), cut in 1-inch ribbons
1/2 cup thinly sliced celery and leaves, from inner tender stalks
1 pound fresh jumbo lump crab meat
2 tablespoons snipped chives
1 small Meyer lemon, cut in very thin slices, then half-moons, optional

Steps:

  • Make the dressing: Heat the cream to just under a boil, using a small pan over medium heat. Take off the heat. In a small stainless steel, Pyrex or ceramic mixing bowl, beat together the egg yolks, vinegar and lemon juice with a wire whisk. Whisk in the Dijon mustard, dry mustard, salt, cayenne and black pepper.
  • Place the mixing bowl in a pan of simmering water (or use a double boiler). Whisking constantly, add the hot cream in a slow stream. Continue to whisk, taking care not to let the mixture curdle, until the sauce looks like a thick milkshake, about 2 to 3 minutes.
  • Remove the sauce from the heat and whisk in the olive oil. Transfer to a chilled container and refrigerate. The dressing will thicken a bit more when cold. Can be made a day in advance. Makes about 1 cup.
  • To make the salad, put the chicories or salad greens and celery in a large salad bowl. Sprinkle with a little salt and dress with about 2 tablespoons of the dressing. Mix the remaining dressing with the crab meat, folding gently to incorporate. To serve, put dressed salad greens on individual plates and top with a large spoonful of crab meat. Garnish with chives and thin slices of Meyer lemon if desired.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 480 milligrams, Sugar 1 gram, TransFat 0 grams

DEVILED EGGS WITH CRAB



Deviled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper
6 hard boiled eggs, peeled, halved, and yolks removed

Steps:

  • In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.
  • Transfer the filled eggs to a platter and serve.

DEVILLED EGGS WITH CRAB



Devilled Eggs with Crab image

Provided by Giada De Laurentiis

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use
4 ounces lump crabmeat
1/2 stick celery, finely chopped
2 tablespoons mascarpone cheese, at room temperature
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives
Salt and freshly ground black pepper

Steps:

  • In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.

CRAB-STUFFED DEVILED EGGS



Crab-Stuffed Deviled Eggs image

These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.

Provided by Chef John

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h12m

Yield 12

Number Of Ingredients 15

6 large eggs
4 ounces fresh crabmeat, divided
3 tablespoons mayonnaise, or to taste
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon hot pepper sauce, or to taste
1 pinch seafood seasoning (such as Old Bay®)
3 drops Worcestershire sauce
1 pinch salt and freshly ground black pepper to taste
½ teaspoon freshly grated lemon zest
1 teaspoon creme fraiche, or more to taste
½ teaspoon Aleppo pepper
1 tablespoon chopped fresh chives, divided
⅛ teaspoon cayenne pepper, plus more for garnish

Steps:

  • Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  • Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
  • Separate yolks from egg halves; place yolks into a mixing bowl.
  • Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  • Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  • Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
  • Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 0.6 g, Cholesterol 96.6 mg, Fat 5.4 g, Fiber 0.1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 96.9 mg, Sugar 0.3 g

CRABMEAT DEVILED EGGS



Crabmeat Deviled Eggs image

Make and share this Crabmeat Deviled Eggs recipe from Food.com.

Provided by Manami

Categories     Crab

Time 2h15m

Yield 24 deviled egg halves, 12 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs, shelled and cut in half lengthwise
3 tablespoons mayonnaise (not that Miracle Whip stuff)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
1/8-1/4 teaspoon hot sauce (Tabasco)
1/2 lb lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion
1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe
paprika, for sprinkling

Steps:

  • Remove the egg yolks from the whites and put in a medium-size mixing bowl.
  • Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
  • Stir with a fork to mix.
  • Add the crabmeat and stir gently to mix.
  • Spoon equal amounts of the mixture unto the egg white halves.
  • Chill the eggs for 2 hours before serving.
  • To serve, garnish with caviar, if desired.
  • Sprinkle with paprika.

Nutrition Facts : Calories 119.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 241.2, Sodium 244.7, Carbohydrate 2, Sugar 0.9, Protein 11.1

CRAB DEVILED EGGS



Crab Deviled Eggs image

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

DEVILED CRAB SALAD SANDWICHES



Deviled Crab Salad Sandwiches image

Provided by Kimberly Kennedy

Categories     Egg     Fish     Leafy Green     Mustard     Onion     Vegetable     Freeze/Chill     No-Cook

Yield Makes 16 triangular three-layer tea sandwiches

Number Of Ingredients 11

1 pound jumbo lump crabmeat (about 2 cups)
1 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/4 cup thinly sliced scallions
1/4 cup thinly sliced celery
12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick)
8 tablespoons softened butter
1/4 cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2-3 heads of crisp baby lettuce

Steps:

  • 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
  • 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
  • 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
  • 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
  • 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
  • 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

CREAMY DEVILED EGG SALAD



Creamy Deviled Egg Salad image

A friend brought this to a party and everyone loved it. She shared the recipe with me, and I was unable to find one just like it online, so thought I would share it. Garnish with favorite deviled egg toppings (such as paprika), as desired.

Provided by Michael Flagler

Categories     Salad     Egg Salad Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 ½ cups creamy salad dressing (such as Miracle Whip®)
¾ cup prepared yellow mustard
¼ cup white sugar
2 tablespoons white vinegar
12 hard-boiled eggs, peeled and cut into 1/4-inch slices

Steps:

  • Mix creamy salad dressing, mustard, sugar, and vinegar together with a whisk in a large bowl; add egg slices and gently stir to coat.
  • Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 24.5 g, Cholesterol 457.3 mg, Fat 38.5 g, Fiber 1 g, Protein 13.9 g, SaturatedFat 6.7 g, Sodium 1312 mg, Sugar 23 g

Tips:

  • Prepare the Ingredients Properly: Ensure the crab meat is fresh and flaked, the chicory is washed and dried, and the eggs are hard-boiled and chilled for the best results.
  • Make the Egg Dressing Ahead of Time: The egg dressing can be made up to a day in advance, allowing the flavors to meld and enhance.
  • Use High-Quality Ingredients: Opt for high-quality ingredients like fresh herbs, creamy mayonnaise, and tangy Dijon mustard for a flavorful dressing.
  • Adjust the Dressing to Your Taste: Tailor the dressing to your preference by adjusting the proportions of mayonnaise, Dijon mustard, and vinegar. Add more or less according to your taste.
  • Let the Salad Chill: After assembling the salad, let it chill for at least 30 minutes before serving. This allows the flavors to meld and the salad to become more cohesive.
  • Serve with a Garnish: Enhance the presentation by garnishing the salad with fresh herbs like chives or parsley, adding a pop of color and freshness.

Conclusion:

The deviled crab meat and chicory salad with egg dressing is a delightful dish that combines delicate flavors and textures. The sweet and slightly bitter notes of the chicory pair perfectly with the creamy richness of the crab meat and tangy egg dressing. This salad is not only visually appealing but also packed with nutrients, making it a wholesome and satisfying meal. Whether served as an appetizer or a light lunch, this salad is sure to impress your taste buds and leave you feeling refreshed and energized. Bon appétit!

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