Best Crab Rangoon Deviled Eggs Recipes

CRAB RANGOON DEVILED EGGS

Steps:

• Put the eggs in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain, then run under cold water to cool slightly. Peel the eggs, halve lengthwise and scoop out the yolks into a food processor.
• Add the mayonnaise, sour cream, mustard, soy sauce, lemon juice and a pinch of salt to the yolks in the food processor and pulse until smooth. Add the crab and pulse a few times to combine. Season with salt. Transfer the yolk mixture to a piping bag fitted with a wide round tip. Pipe the mixture into the egg white halves. Refrigerate until ready to serve. Top with wonton strips and sliced scallions.

CRAB RANGOON DEVILED EGGS

Steps:

• Heat oven to 375ºF.
• Place wonton strips in single layer on baking sheet sprayed with cooking spray. Lightly spray wrappers with additional cooking spray. Bake 3 to 4 min. or until crisp and lightly browned.
• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and cream cheese spread; mix well. Stir in crabmeat and half the onions.
• Spoon yolk mixture into egg white halves; top with remaining onions and baked wonton strips.