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Yo Heather, Crab Deviled Eggs from Marketbar recipe

Veteran Member
251 posts
Joined: Dec 24, 2005


Posted to Thread #14871 at 6:04 pm on May 20, 2009

I just rec'd Marin Magazine and was flipping thru it and voila, they featured that recipe. How cosmic!! LOL!
6 large eggs
2 cups packed spinach leaves, well rinsed
4 oz. fresh lump crabmeat
1/4 cup good quality mayo (think TJ's wasabi mayo would work?)
1 T white wine vinegar
1 clove garlic, minced
1/2 t sugar
1/4 t salt
1/4 t freshly ground pepper
Put eggs in a saucepan and add cold water to cover. Bring to a boil, remove from heat, cover and let stand for 15 minutes. Drain and peel the eggs. Let cool.
Place the wet spinach in a small saute pan and saute over medium heat until well wilted. Put the spinach in a tea towel and wring out all the water. Finely chop the spinach.
Cut the eggs in 1/2 lengthwise and carefully remove the yolk. Mash the yokes in a medium bowl with a fork. Add the remaining ingredients and mix well. Taste and adjust seasonings. Spoon 1 heaping tablespoon into each egg half. Refrigerate until ready to serve. Can be made 1 day ahead of time.
Don't know what happened to the capers, the picture doesn't show them either!

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