© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Crab Place
This recipe is credited to Byron Taylor of Crisfield, Maryland, and was 3rd Place winner of the 2000 Crab Cooking Contest (Appetizer Division) in Crisfield, Maryland.
2 cups of jumbo lump crab meat
1 cup of mayonnaise
½ Tablespoon of Old Bay seasoning
1 teaspoon of vinegar
½ Tablespoon of Worcestershire sauce
⅓ cup of celery
dash of garlic powder
dash of Tabasco sauce
12 large eggs
Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and rest of the ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Place mix in the center of egg. Sprinkle with parsley, chill and serve.