- 12 hard-cooked eggs
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon prepared mustard
- 2 teaspoons seafood seasoning
- 1/4 teaspoon pepper
- Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen.
Originally published as Crabby Deviled Eggs in Reminisce July/August 1999, p45
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