Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Crab Rangoon Deviled Eggs
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
