Crab-Stuffed Deviled Eggs

12 eggs, hard-cooked, cooled

2 cans (6 ounces each) crabmeat

½cup mayonnaise

½ teaspoon cumin

½ teaspoon paprika

1 teaspoon pepper

1/2 teaspoon salt

1 baby dill or sweet gherkin pickle, thin sliced, 1 inch long

Cut eggs in half lengthwise and remove yolks, keeping whites intact. In a large bowl mash the yokes with the crabmeat. Mix in mayonnaise, cumin, paprika, pepper and salt until blended. Stuff mixture into egg whites covering entire top.

Top each with a thin pickle slice.

Serves six.

Vlasic Pickles