Shelly's Recipe

CRAB-FILLED DEVILED EGGS II

Category: Deviled Eggs

6 large hard boiled eggs, peeled
4 tbsp mayonnaise or salad dressing
2 tbsp minced shallot and celery
2 tsp lemon juice and Dijon mustard
1/8 tsp cayenne pepper, parsley, oregano and onion powder
Dash Worcestershire sauce
1 (6 oz) can crab meat

Cut eggs lengthwise in half. Place yolks from 4 eggs in a bowl (reserve remaining yolks for another use). Mash yolks with fork. Mix remaining ingredients, folding in crab meat and seasoning with salt and pepper. Mound crab mixture evenly in cavity of each egg white half. Place on platter and serve. NOTE: Can be prepared 4 hours ahead, covered and refrigerated.