# What You'll Need:
→ Crab Filling
02 - 1/2 cup lump crab meat, picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon Worcestershire sauce
06 - 1 teaspoon fresh lemon juice
07 - 1 tablespoon finely chopped fresh chives
08 - 1 tablespoon finely diced celery
09 - 1/2 teaspoon Old Bay seasoning
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 1 tablespoon fresh chives, thinly sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)
# How To Make It:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, remove from heat and let sit undisturbed for 10 minutes.
02 - Transfer the eggs to a bowl of ice water to stop cooking. Once cool, crack and peel the shells, then slice each egg lengthwise and transfer whites to a serving tray.
03 - Scoop yolks into a medium bowl and mash until smooth. Stir in mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until fully combined and creamy.
04 - Gently fold lump crab meat, diced celery and chopped chives into the yolk mixture, taking care not to break up the lumps. Season with salt and pepper to taste.
05 - Spoon or pipe the crab mixture into each egg white half, mounding slightly for an attractive presentation.
06 - Lightly dust each filled egg with additional Old Bay and a scattering of sliced chives. Serve chilled with lemon wedges, or proceed to the next step for a warm finish.
07 - If desired, place filled eggs under a hot broiler for 1–2 minutes to lightly toast the tops—watch closely to prevent burning. Cool briefly before serving.
