Crab Deviled Eggs

Makes 16 deviled eggs.
 
1 can MILLER’S SELECT or SEA FARE WHITE CRAB MEAT (drained)
8 hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup mayonnaise
2 tbsp. finely chopped celery
2 tsp. mustard
Dash Worcestershire sauce
Dash of Tabasco sauce
salt and freshly ground pepper to taste
Paprika for garnish
 
Remove egg yolks and crumble in a bowl with a fork to a fine consistency. Add remaining ingredients except paprika and crab meat, and blend until well combined. Fold in crab meat. Fill the empty egg whites with a heaping spoonful of the egg mixture. Sprinkle with paprika. Serve chilled, or refrigerate in a sealed container for up to one day.