Crab Deviled Eggs

MarketBar, San Francisco

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.

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

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 bowl 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

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