Creamy lump crab mixed with yolk, chives, lemon and Old Bay, piped into chilled egg whites for a zesty starter.
# 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, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges, optional
# Step-by-step Directions:
01 - Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat, then cover the pan, remove from heat, and let sit undisturbed for 10 minutes.
02 - Transfer the eggs to a bowl of ice water and chill until cool to the touch. Gently tap and peel each egg, rinsing under cold water as needed to remove shell fragments.
03 - Slice each egg lengthwise and carefully lift out the yolks, placing the whites on a serving platter and the yolks in a medium mixing bowl.
04 - Mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until smooth and creamy.
05 - Gently fold the lump crab meat, diced celery and chopped chives into the yolk mixture, taking care to keep some crab pieces intact. Adjust seasoning with salt and pepper.
06 - Spoon or pipe the crab mixture into each egg white half, mounding the filling slightly over the center.
07 - Dust each filled half with a light sprinkle of Old Bay and a scattering of sliced chives. Add lemon wedges to the platter if desired.
08 - Serve immediately or refrigerate until ready to serve; chilled presentation yields the best texture. If desired, briefly broil the filled halves for 1–2 minutes to warm and add color, watching closely.
