1-First Steps: Boiling and Prepping Begin by hard-boiling the 12 large eggs: place them in a pot of cold water, bring to a boil, and simmer for 10 12 minutes. Once done, transfer to an ice bath for at least 5 minutes to make peeling easier and ensure smooth whites for holding the crab filling.

2-First Steps: After cooling, peel the eggs while they’re still slightly warm. You can slice a small sliver off the bottom to make them stand or cut them in half lengthwise the choice depends on your presentation style.

3-Mixing the Filling: Remove the yolks and blend them in a food processor with 2 teaspoons mayonnaise, 3/4 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1/4 teaspoon hot sauce, 3/4 teaspoon seafood seasoning, 2 teaspoons chopped flat leaf parsley, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Gently fold in the 8 ounces lump crabmeat to keep those flaky pieces intact.

4-Mixing the Filling: Pipe the mixture into the egg whites using a piping bag or a resealable bag with a corner snipped off. Garnish with the 1/4 cup toasted panko breadcrumbs and extras like lemon zest or sliced green onion for a finishing touch.