Crab Corn and Old Bay Deviled Eggs

Ingredients:

• 6 large eggs
• 4 ounces lump crabmeat
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1 tablespoon chopped flat leaf parsley
• 1/4 cup cooked corn kernels, frozen, canned or fresh off the cob

Steps:

1. Hard boil the eggs.  Place in ice water to allow time to cool.
2. Pick through crab meat and gather 12 large pieces of meat for garnish
3. Peel the eggs and cut them in half lengthwise, remove the egg yolks and put into a medium-sized bowl.
4. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crabmeat to the bowl.
5. Add most of the chopped parsley as well, reserving just a tiny bit (about 1/2 teaspoon) for garnish.
6. Mix all the ingredients while mashing the egg yolks until fully incorporated.
7. Place filling into the egg whites with two teaspoons.
8. Top with the large lumps of crab and a bit of parsley.
9. Chill
10. Finish with a sprinkling of Old Bay and serve cold.