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Courtney's Crab Boats
  • 3 hard cooked eggs
  • 1 teaspoon lemon rind
  • 1/2 teaspoon minced onion (optional)
  • 2 tablespoons mayonnaise
  • 1 pound lump crab meat
  • 1 tablespoon mustard
  • 1/4 teaspoon salt
  • paprika
Cut shell eggs into lengthwise halves. With teaspoon, carefully remove yolks to small bowl; set whites aside. Mash yolks until very fine and crumbly; blend in mustard and other ingredients. Generously refill hollows in 6 whites with mixture, slightly rounding each. To make boats: 6 toothpicks with diamond shaped construction paper to form sails. Fold paper into triangles and insert into stuffed eggs. Arrange eggs on platter garnished with curly endive, tomato wedges, radish roses and celery stuffed with crab meat.
This recipe is credited to Courtney Kemp of Princess Anne, MD and was the Second Place Junior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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