Crab Deviled Eggs

Crab Deviled Eggs

Ingredients:

6 large eggs

2 cups packed spinach leaves, well rinsed

4 ounces lump crabmeat, picked over for shells

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

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Directions:

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

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

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Cut the eggs in half lengthwise and remove all of 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 egg yolk mixture into each egg white half. Refrigerate until ready to serve. Garnish with small pieces of crabmeat. Makes 12 deviled eggs