7 eggs, hardboiled,cooled, shelled, cut in half lengthwise
1 tablespoon Old Bay Seafood seasoning, plus extra to dust the tops of the deviled eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard, Colmans!
5 tablespoons mayonnaise, Hellmans!
2 tablespoons celery, finely chopped
1/2 cup Maryland backfin crab, remove any shell and/or cartiledge – In addition, set aside the largest crab lumps from the top of the container to garnish each deviled egg



Carefully remove the yolks from each cooled hardboiled egg half to a small bowl. When all the cooked yolks are in the bowl, mash them very well with a fork until finely crumbled. Sprinkle the mashed yolks with Old Bay, celery and dry mustard. Mix the Worcestershire and mayo together then pour over the egg yolks and seasonings. Mix very well – add more mayo if it seems too thick or more Old Bay if it doesn’t seem to have enough spice.

Once the egg mixture is ready, GENTLY fold in 1/2 cup of crab and mix completely without breaking up the crab too much. You don’t want the big lumps for this anyway. The reserved big lumps will be the garnish for each egg half once the whites are filled.

Mound the egg crab mixture into the centers of each white, dividing evenly. Garnish with a nice big crab lump and dust with Old Bay. Place each deviled egg half into a deviled egg tray that hold 12 deviled eggs. But there are 2 extra! Put the nicest ones in the dish and the other two are YOURS! Reward time!

NOTE: Notice I used only 1/2 a cup from the container? The rest of the pound – 3/4 pound – went to make the Maryland Corn Jalapeno Crab Imperial I posted yesterday. I made the MOST of that pound of crabmeat!