CRABBY EGGS

6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
2 tablespoons mayonnaise
1/3 cup chopped, cooked crabmeat, picked over for shells and cartilage
3 tablespoons plus 1 teaspoon diced avocado
2 teaspoons chopped onion
2 teaspoons capers, drained well
1 teaspoon chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon celery seeds
salt and black pepper to taste
paprika for garnish

Combine the mashed yolks with the mayonnaise and sour cream. Stir in the crabmeat, avocado, onion, capers, garlic, lemon juice and celery seeds. Taste, then season with salt and pepper.

Fill the whites evenly with the mixture and garnish each egg half with a sprinkling of paprika.

Makes 12 halves
Source: Deviled Eggs: 50 Recipes from Simple to Sassy by Debbie Moose