Crab Stuffed Deviled Eggs

12 large eggs 1 cup cooked and flaked lump crab meat 1 cup mayonnaise ½ tablespoon Old Bay seasoning 1 teaspoon vinegar ½ tablespoon Worcestershire sauce ⅓ cup minced celery 1 teaspoon garlic powder 2 teaspoons hot sauce Paprika or bacon bits (optional) Boil the eggs; cool, peel and cut in half. Remove egg yolks into a bowl and place egg whites on a serving tray. Combine egg yolks with remaining ingredients. Spoon equal portions into egg white halves; chill. Serve topped with paprika or bacon bits, if desired.

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