Ingredients
6large eggs
4ozlump crabmeat
¼cupmayonnaise
1tspdijon mustard
1tspold bay seasoning
1tbspflat leaf parsley,chopped
¼cupcooked corn kernels,frozen, canned or fresh off the cob, about half a medium cob
Preparation
Boil the eggs.
Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish.
Peel the eggs and cut them in half lengthwise.
Scoop the egg yolks out with a spoon into a medium-sized bowl. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crab meat to the bowl.
Add most of the chopped parsley as well, reserving just a tiny bit to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels.
Arrange the egg whites on a serving platter. For easy filling, transfer the mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half. Otherwise, spoon the filling into the egg whites.
Garnish the top of each filled egg with a piece of the reserved crabmeat, then sprinkle the reserved parsley over the top of the eggs. Dust with a little more Old Bay seasoning and serve.
