Once eggs are done cooking, immediately submerge them in a bowl filled with ice water. Let rest until cool to the touch. You may need to swap out the water if it gets too warm.

Once cooled, peel and pat dry each egg.

Cut eggs in half lengthwise, removing the yolks from each and setting aside in a medium bowl.

In a high powdered blender or food processor, add egg yolks, crab, mayo, Dijon, garlic powder, salt and pepper. Pulse until fully combined and creamy. If your mixture seems too dry (it should be creamy and easily spreadable), add crab juice one tablespoon at a time. Store in the refrigerator while you make your shallots.

In a small saucepan, melt cooking oil over medium-high heat. Once oil is hot but not smoking (flick a bit of water from your fingers and see if the oil sizzles), add shallots and toss to combine.

Cook, stirring constantly, until browned and crispy, about 3-5 minutes. Remove from heat immediately and transfer to a paper towel lined plate. Garnish with salt and pepper to taste. Let cool to room temperature before using.