You should make seafood deviled eggs:

How to pair your specail sefood deviled eggs:

A nice appetizer for a family gathering would be deviled eggs, but have you ever thought about adding seafood to the devil eggs? Well, I have and this is that one-time family favorite tasty mouth watering recipe. With hints of lemon zest, fresh scallions, abd fresh seafood, these seafood deviled eggs are very tasty and wonderful to serve at any family gathering.

I would suggest that you make all of your 12 dozen eggs because my family ate all of the seafood devil eggs before the party even started. Here’s a list of ingredients you will need:
Ingredients:

Special Ingredients:

Food you need to purchase

Ingredients:

• 12 eggs (Brown/White)
• ¼ cup of lemon juice / 2 whole lemon
• 2 tsp old bay seasoning
• ½ cup mayo
• 1 pound of crab meat, jumbo lump (pick through the meat make sure there are no shells)
• 24 pieces of deveined and peal raw shrimp (clean)
  1 tsp Mince garlic
• ¼ tsp Black pepper
• ¼ tsp Cayenne pepper
• 1 tsp of yellow mustard
• Pinch of salt
• Two cubs of butter
• 2 springs green onion mince

Directions:

Step 1: In a pot add warm water, a pinch of salt, and twelve eggs. Let the water come to a bowl and then let eggs steep in the pot of 5 to 7 mines.

Step 2: In a sauté pan add 2 cubs of butter, ½ tsp of minced garlic, shrimp, a pinch of old bay seasoning, half a cup of juiced lemon, and black pepper, and cook shrimp until the ends of the tails curl or change colors from grey to pink. Set aside to cool.

Step 3: Peel and rinse eggs whites to remove extra shells. Then, peel and cut them vertically and set them aside on a separate sheet tray. Place the cooked yolk into a bowl and add the remaining ingredients such as lemon juice, minced garlic, cayenne pepper, yellow mustard, mayo, old bay, lump crab meat, and black pepper.
Step 4: Combine all ingredients until they are well mixed. The mixture should be slightly loose, but thick to hold into the egg whites. Taste the mixture if it is too dry add a bit more mayo.

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