If you don’t have Old Bay, you can make your own by combining 1 tablespoon celery salt, 1 tablespoon ground bay leaves, 2 teaspoons fresh ground pepper, 1 teaspoon paprika, and 1/2 teaspoon dry mustard. Mix all the ingredients together and store in a clean container indefinitely. Use it in this recipe as a direct 1:1 substitute for Old Bay.
- 6 large eggs
- 4 ounces lump crabmeat
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped flat leaf parsley
- 1/4 cup cooked corn kernels, frozen, canned or fresh off the cob (about half a medium cob)
1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
2 Select crab lumps for garnish: Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish.
3 Prep the filling: 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 crabmeat to the bowl. Add most of the chopped parsley as well, reserving just a tiny bit (about 1/2 teaspoon) to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels.
4 Fill the egg whites: 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.
5 Garnish and serve: 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.