Crab Rangoon Deviled Eggs Recipes

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CRAB DEVILED EGGS



Crab Deviled Eggs image

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! -Kevon Shuler Chelsea, MI

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley, optional

Steps:

  • Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients. , Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 76 calories, Fat 6g fat (1g saturated fat), Cholesterol 100mg cholesterol, Sodium 160mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CRAB RANGOON DEVILED EGGS



Crab Rangoon Deviled Eggs image

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.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 9

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

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.

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