Crab Rangoon Deviled Eggs

  2.3 – 3 reviews  • Shellfish Recipes
Inspired by the crab and cream cheese puffs enjoyed at Chinese American restaurants, these deviled eggs feature yolks blended with mayo, sour cream, hot Chinese mustard and soy sauce, plus scallions and fried wonton strips for garnish.
Level: Easy
Total: 45 min
Active: 30 min
Yield: 24 deviled eggs
Level: Easy
Total: 45 min
Active: 30 min
Yield: 24 deviled eggs

Ingredients

  1. 12 large eggs
  2. 1/4 cup mayonnaise
  3. 3 tablespoons sour cream
  4. 1 tablespoon hot Chinese mustard
  5. 1 1/2 teaspoons low-sodium soy sauce
  6. 1 1/2 teaspoons fresh lemon juice
  7. Kosher salt
  8. 1/2 pound lump crabmeat, picked over
  9. Fried wonton strips and thinly sliced scallions, for topping

Instructions

  1. 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.
  2. 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.

Nutrition Facts

Serving Size 1 of 24 servings
Calories 64
Total Fat 5 g
Saturated Fat 1 g
Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 5 g
Cholesterol 104 mg
Sodium 121 mg
Serving Size 1 of 24 servings
Calories 64
Total Fat 5 g
Saturated Fat 1 g
Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 5 g
Cholesterol 104 mg
Sodium 121 mg

Reviews

Mark Morrison
Tasted like tuna fish in an egg. Do not make it!

 

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