CRAB DEVILED EGGS

CRAB DEVILED EGGS


12 hard-cooked eggs
1 can (6-oz) crabmeat, drained, flaked and cartilage removed
½ cup mayonnaise
1 green onion, finely chopped
1 tbsp finely chopped celery
1 tbsp finely chopped green pepper
2 tsp Dijon mustard
1 tbsp minced fresh parsley
½ tsp salt
1/8 tsp pepper
3 dashes hot sauce
3 dashes Worcestershire sauce
Additional fresh minced parsley

Cut eggs in half lengthwise. Remove yolk; set whites aside in bowl, mash the yolk. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot sauce and Worcestershire sauce; mix well.

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.

Yield: 2 dozen.