Football season means finger foods! I may not be the most well-versed in football, but I love everything about the season, and have the fondest of memories. In college I worked as an usher at our football games and it was a fun little job. I loved basking in the chilly weather with my big puffy coat, and grabbing hot chocolate on breaks. I had to keep my back to the actual game because I was supposed to be watching the spectators in my section, but I could watch the big screen, and plus it was lots of fun seeing my crowd’s reactions and feeling their excitement. It was definitely one of my more fun jobs, and one day I even won the “crowd pleaser” award and got a bonus haha! This was when hubs and I first began dating, and he would clean up the stadium after games as a fundraiser with the ROTC. So he would always stop to say hi and give me a hug to warm me up. These days we don’t live near any teams, so we just get together with friends to watch the games. My favorite things about football will always be the atmosphere and the food! Any activity that has its own food culture is a worthy activity to me.
So in the spirit of the season, I’m sharing my newest party finger food. Deviled eggs are one of my absolute favs, and these ones are elevated because I stuffed them full of delicious Louis Kemp Crab Delights®. They end up with the classic deviled egg yumminess, but with a big added punch of crab flavor. I’m a huge fan of unique twists on classic dishes, and these were a win. Hubby gobbled down most of them.
The Louis Kemp Crab Delights® are made from Wild Alaskan Pollock, so it’s lean, delicious protein, and it’s so good just on its own. Hubs and I like to pan-fry them and eat them straight as a snack, but of course they’re also amazing in this recipe 😉 Check it out below. What are your favorite crab recipes?
Crab Deviled Eggs
- 12 eggs
- 6 Tbsp mayonnaise
- 1/2 tsp ground mustard
- 6 Tbsp Louis Kemp Crab Delights® diced, plus extra for garnish
- 1/4 tsp salt
- paprika for garnish
- chives chopped (opt.)
Place eggs in a medium pot and fill with water until the eggs are covered by about an inch. Set over high heat and bring to a boil. As soon as you reach a rapid boil, remove the pot from heat and cover with a lid. Let sit for 17 minutes. Drain the water and let your eggs cool in the fridge.
When the eggs are cool enough, peel them and slice them in half length-wise. Gently pop the yolks out into a small mixing bowl. Add the mayonnaise, ground mustard, diced crab, and salt, and mix or beat until smooth.
Gently spoon a generous amount of filling into each egg half, then garnish with extra crab, chives, and a sprinkle of paprika. Enjoy!
Thank you to Louis Kemp Crab Delights® for sponsoring this post!