Crab Deviled Eggs II

12 hard-cooked eggs

6 oz. crabmeat, flaked

½ c. mayonnaise

1 green onion, finely chopped

1 T. finely chopped celery

1 T. finely chopped bell pepper

2 t. Dijon mustard

1 t. minced fresh parsley

½ t. salt

1/8 t. pepper

3 dashes hot pepper

3 dashes Worcestershire sauce

Direction:

Cut eggs in half lengthwise.

Remove yolks.

Set whites aside.

In q bowl, mash the yolks.

Add the crab, mayonnaise, onion, celery, bell pepper, mustard, parsley, salt, pepper, hot pepper sauce, and Worcestershire sauce.

Mix well.

Pipe or spoon into egg whites.

Sprinkle with additional parsley.

Refrigerate until ready to serve.

Yield: 2 dozen