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Devilish Crab Legs
  • 1 cup backfin crab meat
  • 6 hard-cooked eggs
  • 3 tablespoons finely chopped celery
  • 4 heaping tablespoons mayonnaise
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 2 dashes pepper
  • 1/4 teaspoon parsley flakes
  • 2 to 3 dashes oregano leaves
  • 2 to 3 dashes garlic powder
  • 4 drops Worcestershire sauce
Cut eggs in half lengthwise; remove yolks, put in bowl and mash well. Add celery, mayonnaise and seasonings. Add crab meat and mix well. Stuff egg whites with yolk mixture. Chill before serving. Serves 6.
If Maryland is for crabs and Virginia is for lovers, then the Chesapeake Bay must be for crab lovers.
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