Drain crab meat. Mix crabmeat, egg yolks and remainder of ingredients. Cut thin slice off pointed edge of egg whites to that they will not roll over. Fill egg whites with crab meat mixture. Eggs may be decorated to look like little baskets by using sliced lemon rind for handles, with a little piece of parsley at each end of rind. Serve on lettuce.
Cajun Country -- New Iberia, Louisiana