Place eggs in pot and cover with water, bring to a boil and then lower heat to a simmer but is not a roaring boil. Cook at slightly reduced heat for 11 minutes. Drain water and let cool water run in a pot for a couple minutes until you can touch eggs. Peel eggs in water (makes it easier) and place on dry paper towel.

If you are looking at an egg as if it were standing up on its pointed end, take a small slice of each vertical end so it will sit well once filled. Gently scoop and pat out yolk, set yolk aside in a small bowl.

Place egg whites in large bowl of luke-warm water to gently remove any remaining yolk. Place clean whites on paper towel to drain.

Pick through crab and squeeze any extra liquid.

In small bowl mix; mayo, sour cream, Dijon, old bay, lemon juice, chopped tarragon, sea salt and a pinch or two of cayenne pepper. Stir dressing into picked crab meat.

Fill eggs with crab meat and garnish with a sprinkle of chives and micro flowers