Arrange large eggs in a pot large enough to hold them all in a single layer.

Cover by 3 inches of cold water and place on the stovetop over high heat.

Bring to a boil, then remove from the heat, cover and set aside for 12 minutes.

Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down.

Once cooled, pat eggs dry and then peel. Slice eggs lengthwise.

Remove yolks and place them in a medium bowl.

Arrange egg white halves on a serving plate.

To prepare the filling, add Old Bay, mayonnaise, mustard and 2 tablespoons cold water, salt and pepper to yolks and mash.

Fold in crab meat.

Use two small spoons to scoop filling into egg white halves.

Sprinkle with paprika or Old Bay and serve.