Press peeled eggs through a fine-mesh sieve. Place in a bowl and combine with softened cream cheese, mayonnaise, OLD BAY Hot Sauce, and mustard. Whisk until well mixed and smooth.
Place in a pastry bag with a star tip, and reserve for service.
In a bowl combine mayonnaise, OLD BAY Hot Sauce, OLD BAY Seasoning, parsley, mustard, and egg and whisk together.
Gently fold in crabmeat and crumbled bread. Form into 4 oz portions. Cover and refrigerate until needed.
In a bowl whisk OLD BAY Hot Sauce into beaten eggs. Combine breadcrumbs with OLD BAY Seasoning in a bowl.
Place 1 egg in the middle of each of a 4 ounce portion of crab cake mix and wrap around egg. Smooth the surface of the crab cake to form an even layer.
Gently dip each crab cake-wrapped egg into the beaten egg mixture, fully coating. Next, coat each egg in breadcrumb mixture to cover completely. Place scotch eggs on a parchment-lined baking sheet. Cover and refrigerate for service.
Set fryer to 350°F and oven to 325°F. For each serving, fry the Crabby Scotch Egg until crispy and golden on the outside, then transfer to a sizzle platter and finish in the oven.
Carefully cut Scotch Egg in half, pipe the filling on top of the yolk, drizzle with extra OLD BAY Hot Sauce, and sprinkle with OLD BAY Seasoning. Service hot.
Hard Boiled Eggs Tips: Bring a medium saucepan of salted water to boil over high heat. When the water is boiling lower eggs into boiling water with a slotted spoon. Boil eggs for 4 to 6 minutes (4 minutes for runny yolks, 6 minutes for creamy yolks). Fill a bowl with ice, cold water, and salt. When the eggs are done boiling, transfer to the ice water bath and let cool. Once cool, dry the eggs and carefully peel.
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