Lump Crab Deviled Eggs
6 whole boiled eggs, peeled
1/4 cup mayonnaise
1 tsp. Raspberry Wasabi Gourmet Dipping Mustard
1 tsp. lemon juice
1/2 cup canned lump crab meat
Salt and pepper to taste
Chef Buck Naked Seafood Seasoning a dash for garnish
Slice eggs in half, lengthwise. Remove yolks and place 2 cooked yolks in a medium mixing bowl. Set all whites on a serving platter and set aside. Mash yolks with a fork and add mayo, Raspberry Wasabi Gourmet Dipping Mustard, lemon juice, crab meat, salt, and pepper. Stuff egg whites with crab stuffing and sprinkle with Chef Buck Naked Seafood Seasoning.
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