Deviled-Eggy Crab Spread

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Washington Post


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8 ounces backfin or lump crabmeat, picked over to remove any cartilage or shell

6 large eggs, hard-cooked (see NOTE)

2 scallions (trimmed), white and light-green parts finely chopped

Leaves from 10 sprigs flat-leaf parsley, chopped (1/4 cup)

1/2 cup low-fat mayonnaise (do not use nonfat)

1 tablespoon Old Bay seasoning

1/4 teaspoon chipotle powder

1/4 teaspoon dried mustard, such as Colman's

1/4 tablespoon freshly ground black pepper

1/3 cup crushed barbecue potato chips, for garnish

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