# 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:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover, remove from heat and let sit for 10 minutes.
02 - Transfer eggs to an ice-water bath to halt cooking; when cool, drain and gently crack and peel the shells.
03 - Slice each egg lengthwise and carefully remove yolks to a mixing bowl; set egg white halves aside on a platter.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce and lemon juice until smooth and cohesive.
05 - Fold the lump crab meat, diced celery and chopped chives into the yolk mixture gently to retain texture; season with Old Bay, salt and pepper to taste.
06 - Transfer the crab mixture to a piping bag or use a spoon to mound an even portion into each egg white half.
07 - Lightly dust each filled half with additional Old Bay and scatter sliced chives over the top; add lemon wedges alongside if desired.
08 - For a warm, slightly crisp top, place filled halves under a hot broiler for 1–2 minutes—watch closely to prevent burning.
