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 (about half a medium cob)
Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.) Select crab lumps for garnish: Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish. Prep the filling: Peel the eggs and cut them in half lengthwise. Scoop the egg yolks out with a spoon into a medium-sized bowl. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crabmeat to the bowl. Add most of the chopped parsley as well, reserving just a tiny bit (about 1/2 teaspoon) to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels. Fill the egg whites: Arrange the egg whites on a serving platter. For easy filling, transfer the mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half. Otherwise, spoon the filling into the egg whites. Garnish and serve: Garnish the top of each filled egg with a piece of the reserved crabmeat, then sprinkle the reserved parsley over the top of the eggs. Dust with a little more Old Bay seasoning and serve.