CRAB STUFFED DEVILED EGGS

Crab Stuffed Deviled Eggs

Source: This recipe is accredited to Byron Taylor of Crisfield, Maryland, and was 3rd Place Winner of the 2000 Crab Cooking Contest (Appetizer Division) in Crisfield, Maryland.

2 cups jumbo lump crab meat
1 cup mayonnaise
1/2 tablespoon Old Bay seasoning
1 teaspoon vinegar
1/2 tablespoon Worcestershire sauce
1/3 cup celery
Dash of garlic powder
Dash of Tabasco sauce
12 large eggs

Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and remaining ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve.

Makes 8 servings.