Cut each of the cooked eggs in half lengthways and scoop out the egg yolk and place it in a bowl.

Continue with the rest of the eggs and place the egg white shells on a platter or deviled egg tray. Mash the egg yolks together with a fork, and add the mayonnaise, Dijon mustard, and a small can of crab meat. 

Add some salt, pepper, and chopped fresh parsley and stir well. Spoon the mixture into the egg white cavities.

Store in the fridge until required, removing 5 minutes before serving.