Crab Cake Deviled Eggs - Suggestions Forever

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ 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, plus extra for garnish

10 - Salt and pepper, to taste

→ Garnish

11 - 1 tablespoon fresh chives, finely sliced

12 - Additional Old Bay seasoning, for dusting

13 - Lemon wedges (optional)

# Directions:

01 - Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

02 - Transfer eggs to a bowl of ice water. Once cool, peel the eggs and slice in half lengthwise.

03 - Carefully remove yolks and place them in a medium mixing bowl. Set egg whites aside.

04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.

05 - Gently fold in crab meat, celery, and chives. Season with salt and pepper to taste.

06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly.

07 - Sprinkle with additional Old Bay seasoning and chopped chives.

08 - Serve immediately, with lemon wedges if desired.

# Expert Advice:

01 -

You get the best of both worlds—deviled eggs and crab cakes—in every bite, plus that unmistakable Old Bay kick.
The creamy crab filling feels fancy, but honestly comes together with only a few easy steps.

02 -

If the eggs are too fresh, they'll be stubborn to peel—use ones that have been in the fridge for a week if possible.
The filling can quickly get runny if you add the lemon juice all at once; drizzle slowly and taste as you go.

03 -