# Ingredients:
→ 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)
# Instructions:
01 - Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let stand for 10 minutes.
02 - Transfer eggs to an ice-water bath and cool completely, about 5 minutes. Gently crack and peel the shells, rinsing as needed to remove fragments.
03 - Slice each egg lengthwise and carefully lift out yolks into a medium mixing bowl; set the whites on a platter, cut side up.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until smooth and cohesive.
05 - Gently fold the lump crab meat, diced celery and chopped chives into the yolk mixture, taking care not to break up the crab; season with salt and pepper to taste.
06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly for an attractive presentation.
07 - Dust each filled half with a pinch of Old Bay and a scattering of sliced chives. Serve immediately with lemon wedges or chill until ready to serve.
08 - For a warm, slightly crisp top, place filled halves under a hot broiler for 1–2 minutes—watch closely to prevent burning.
