- 7 eggs, hardboiled,cooled, shelled, cut in half lengthwise
- 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
- 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!
Cautiously eliminate the yolks from each cooled hardboiled egg half to a little bowl. At the point when every one of the cooked yolks are in the bowl, squash them very well with a fork until finely disintegrated. Sprinkle the crushed yolks with Old Bay, celery and dry mustard. Combine the Worcestershire and mayo as one then, at that point, pour over the egg yolks and flavors. Blend well overall – add more mayo on the off chance that it appears excessively thick or more Old Bay on the off chance that it doesn’t appear to have sufficient zest.
When the egg blend is prepared, GENTLY crease in 1/2 cup of crab and blend totally without separating the crab excessively. You don’t need the enormous irregularities for this at any rate. The saved huge irregularities will be the topping for each egg half once the whites are filled.
Hill the egg crab blend into the focuses of each white, partitioning uniformly. Embellishment with a huge crab irregularity and residue with Old Bay. Spot each spiced egg half into a spiced egg plate that hold 12 spiced eggs. Yet, there are an additional 2! Put the most delightful ones in the dish and the other two are YOURS! Prize time!
NOTE: Notice I used just 1/2 a cup from the compartment? The remainder of the pound – 3/4 pound – went to make the Maryland Corn Jalapeno Crab Imperial I posted yesterday. I benefited as much as possible from that pound of crabmeat!