Slice your eggs in half, length-wise.
Gently spoon egg yolks into a small bowl.
Add mustards and mayo to the bowl, and mash with a fork until mixture is smooth and uniformly creamy and yellow.
Divide yolk filling evenly between your egg halves (with a spoon, or a piping bag for prettier results). Set aside.
In another small bowl, mix together your crab, mayo and lemon juice.
Season with cayenne pepper, paprika, and Sriracha to taste, then mix well.
Spoon crab topping on top of each deviled egg, dividing mixture evenly between the eggs.
Garnish eggs with some chopped green onions or chives.