# 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, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)
# Directions:
01 - Place eggs in a single layer in a saucepan and add enough cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, then cover the pan, remove from heat, and let stand 10 minutes.
02 - Transfer eggs immediately to a bowl of ice water and chill until cool. Gently crack and peel the shells, then pat eggs dry and slice each lengthwise.
03 - Carefully lift yolks from the egg halves and place them in a medium mixing bowl. Arrange the emptied whites on a serving platter and set aside.
04 - Mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until smooth and creamy.
05 - Gently fold the lump crab meat, diced celery and chopped chives into the yolk mixture; season with salt and pepper to taste, taking care not to break up the crab too much.
06 - Using a spoon or a piping bag fitted with a large tip, mound the crab mixture into each egg white half, creating a slight peak for presentation.
07 - Dust each filled half with a pinch of Old Bay and sprinkle with sliced chives. Serve immediately with lemon wedges, or chill briefly before serving for best texture.
08 - For a warm, slightly toasted top, place filled halves under a preheated broiler for 1–2 minutes—watch closely to prevent burning.
