This recipe courtesy of Sharon Wiest, Executive Chef, Culinary Center in Lincoln City

Ingredients:

• 12 eggs, large
• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• Hot sauce (tabasco) to taste
• 1/2 pound lump crab meat
• Salt and freshly ground black pepper to taste
• Old Bay seasoning (optional) to taste

Instructions:

1. To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
2. To cook, place eggs in medium saucepan, cover with 1” of water, and bring to boil over high heat.
3. Remove pan from heat, cover, and let stand 10 minutes. Drain off water and cool with cold water. When cool transfer hold in refrigerator until ready to use.
4. Peel eggs and slice in half lengthwise.
5. Transfer yolks to fine-mesh sieve and use spatula to press them through sieve and into bowl. Add remaining ingredients except crab, mashing mixture against sides of bowl until smooth.
6. Gently fold in ¾ of the crab. Season to taste.
7. Arrange whites on serving platter and fill with yolk mixture, mounding filling about ½” above whites. Top each with a little crab