Crab Deviled Eggs Recipe

Crab Deviled Eggs

from Tim Porter & Farina Wong Kingsley's
Organic Marin: Recipes from land to table

Ingredients:

6 large eggs
2 cups packed spinach leaves, well rinsed
4 ounces fresh lump crabmeat, picked over for shell
1/4 cup good-quality mayonnaise
1 tablespoon white wine vinegar
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

This and many other wonderful
recipes may be found in
Victoria Pearson's
Bread For All Seasons
from Andrews McMeel Publishing

Fresh local crab and spinach make this decadent twist on a classic party dish a favorite at the MarketBar in San Francisco. The eggs can be made the day before and served as an appetizer.

Put the eggs in a saucepan and add cold water to cover. Bring to a boil, remove from the heat, cover, and let stand for 15 minutes. Drain and peel the eggs. Let cool.

Place the wet spinach in a small sauté pan and sauté over medium heat until wilted. Put the spinach in a tea towel and wring out all the water. Finely chop the spinach.

Cut the eggs in half lengthwise and carefully remove the yolks, reserving the whites. Mash the yolks in a medium bow with a fork. Add all the remaining ingredients and mix well. Taste and adjust the seasoning. Spoon 1 heaping teaspoon of egg yolk into each egg white half. Refrigerate until ready to serve.

Makes 12 deviled eggs