# Components:
→ 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, plus extra for garnish
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)
# Directions:
01 - Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water until fully chilled, then peel and pat dry. Halve each egg lengthwise.
03 - Gently transfer yolks to a medium mixing bowl and arrange the whites on a platter for filling.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until smooth and creamy.
05 - Carefully fold the lump crab meat, diced celery and chopped chives into the yolk mixture, seasoning with salt and pepper to taste; keep the mixture tender so the crab remains distinct.
06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly for an attractive presentation.
07 - Dust each filled half with additional Old Bay and sprinkle with sliced chives. Serve with lemon wedges if desired.
08 - For a warm, slightly toasty finish, place filled halves under a hot broiler for 1–2 minutes—watch closely to prevent scorching.
