# 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
# Steps to Follow:
01 - Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch; bring to a rolling boil over medium-high heat.
02 - As soon as the water reaches a boil, cover the pan, remove from heat and let the eggs sit undisturbed for 10 minutes to cook through.
03 - Transfer eggs to an ice-water bath until cool, then gently crack and peel each egg under running water to remove shells cleanly.
04 - Halve the eggs lengthwise and transfer yolks to a medium mixing bowl; arrange the whites on a platter for filling.
05 - Mash yolks with mayonnaise, Dijon, Worcestershire and lemon juice until smooth; fold in lump crab, diced celery and chopped chives, then season with Old Bay, salt and pepper to taste.
06 - Using a spoon or a piping bag fitted with a plain tip, distribute the crab mixture into each egg white half, mounding slightly for a neat presentation.
07 - Lightly dust each filled half with additional Old Bay and sprinkle with sliced chives; add lemon wedges on the side if desired.
08 - Serve immediately at room temperature or refrigerate until ready to serve for best texture; if chilling, allow at least 15 minutes to cool through.
