This recipe combines the lovely light flavour of crab meat with egg, and is a favorite with many folks. You should always take care though, that you alert your guests to the fact that these eggs have a seafood filling just in case anyone has a seafood allergy.
Make sure you drain the crab meat well, as you do not want the filling to become goopy (sorry, that's the best work I can think of!)
I typically drain the meat, and then line a small bowl with a few sheets of paper towel to absorb off any more of the excess juice.
6 hard-cooked eggs, peeled and cut lengthwise
1 small can (6 oz) salad crab meat, rinsed and drained well
3 ½ tablespoons mayonnaise or salad dressing
1 ½ tablespoons very finely chopped celery
2 teaspoons dijon mustard
½ teaspoon oregano (add to filling)
½ teaspoon oregano (use for a touch of garnish)
½ teaspoon onion powder (add a little more to taste if desired)
A few drops of Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Pop out (remove) the egg yolks to a small bowl
and mash with a fork. Add mayonnaise, celery, mustard, oregano, onion powder, Worcestershire sauce, salt and pepper and mix well.
Add crab meat and mix thoroughly. Fill the empty egg white
shells with the mixture and sprinkle lightly with paprika.
Serve chilled or store covered in refrigerator for up to one day before serving.