Chesapeake Bay Crab Stuffed Deviled Eggs

Chesapeake Bay Crab Stuffed Deviled Eggs

Ingredients:

2 cups of Jumbo Lump crab meat

1 cup of mayonnaise

1/2 Tablespoon of Old Bay seasoning

1 teaspoon of vinegar

1/2 Tablespoon of Worcestershire sauce

1/3 cup of celery

dash of garlic powder

dash of Tabasco sauce

12 large eggs

Directions:

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. Makes 8 servings.

Avocado & Crab Cocktail

Avocado & Crab Cocktail

Ingredients:

2 ripe avocados

1 medium tomato (chopped)

3 tablespoons finely chopped parsley

3 tablespoons French dressing

1 small onion (finely chopped)

1/4 teaspoon salt

1/2 teaspoon lemon juice

1 pound lump crab meat

4 tablespoons sour cream

Directions:

Cut avocados in half and remove the stone. Carefully remove the flesh, then dice. Place in bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice. Add crab meat. Carefully mix with other ingredients and spoon mixture into avocado shell. Place on serving dish and chill before serving. Serves 4.