Crab Rangoon Deviled Eggs Recipe
If you love classic deviled eggs and crispy crab rangoons, this Crab Rangoon Deviled Eggs Recipe gives you the best of both in one creamy, crunchy, party-perfect bite.
These crab rangoon deviled eggs are a fun, Asian-inspired deviled egg appetizer with a silky crab cream cheese filling, a little soy and garlic, and a crunchy wonton topping. It’s like your favorite takeout crab rangoon met your trusty stuffed egg appetizer and they decided to show up dressed for the holidays. I love making these for New Year’s Eve, game days, and any family party where finger food disappears fast.
They’re also surprisingly simple. No deep fryer, no fuss—just hard-boiled eggs, a quick creamy crab stuffing, and a pan or air fryer to crisp up some wonton strips. If you’re used to traditional deviled eggs, this will feel familiar but just different enough to be special.
Why You’ll Love This Recipe
- Big flavor, little effort – You get restaurant-style crab rangoon flavor with homey deviled egg comfort, using simple grocery store ingredients.
- Perfect party finger food – These seafood deviled eggs hold up well on a platter and are easy to grab with one hand.
- Make-ahead friendly – You can prep the filling and eggs a day ahead, then fill and garnish before serving.
- No deep frying needed – Bake or air fry the wonton strips for that addictive crunch—less mess, less oil.
- Crowd-pleasing mashup – It feels familiar (deviled eggs!) but has a fun twist (wonton inspired deviled eggs!) that gets people talking.
- Customizable heat level – Add as much or as little sriracha as you like, or keep it totally mild.
- Great for holidays and game days – This holiday appetizer recipe looks fancy but is secretly very easy.
- Protein-packed bite – Eggs plus crab give you a satisfying, savory egg hors d’oeuvre that doesn’t feel heavy.
Ingredients
Here’s everything you’ll need for this Crab Rangoon Deviled Eggs Recipe. I’ve added a few notes like I would if you were standing in my kitchen with me.
For the eggs and filling
- 12 large eggs, hard-boiled and peeled
- 4 oz (about 1/2 cup) cream cheese, softened (full-fat works best for a rich, creamy crab stuffing)
- 1/3 cup mayonnaise (Duke’s or Hellmann’s are great)
- 1 cup lump crab meat, well-drained and picked over for shells (imitation crab works in a pinch)
- 2 green onions, very thinly sliced (white and green parts separated)
- 1 1/2 tsp soy sauce (low-sodium if you’re watching salt)
- 1 tsp rice vinegar (for that classic crab rangoon tang)
- 1 small garlic clove, finely minced or grated
- 1 tsp Worcestershire sauce
- 1–2 tsp sriracha or chili garlic sauce (optional, for spice)
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 tsp sugar (just enough to round out the savory flavors)
For the crunchy wonton topping
- 6 wonton wrappers, cut into thin strips (or use pre-cut wonton strips if your store carries them)
- 1 1/2–2 tsp neutral oil (canola, vegetable, or avocado oil)
- Pinch of kosher salt
For garnish (optional but pretty)
- Extra sliced green onion tops
- Sweet chili sauce or extra sriracha, for drizzling
- Sesame seeds (black or toasted white)
- Fresh cilantro leaves, finely chopped
Ingredient tips:
- Eggs – Older eggs peel more easily than super fresh ones. If you can, buy them a few days ahead.
- Crab – Lump crab gives the best texture for these crab rangoon eggs. Drain it very well so the filling doesn’t get watery.
- Cream cheese – Let it sit on the counter 20–30 minutes. Soft cream cheese mixes faster and gives you that cloud-like filling.
- Wonton wrappers – Look in the refrigerated produce section near the tofu. You can freeze the rest for future recipes.
Directions
You know what? The hardest part of this whole recipe is not eating the filling before it makes it into the eggs. Let me walk you through it step by step.
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Hard-boil and cool the eggs
Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 11–12 minutes. Transfer eggs to an ice bath and cool completely. This helps prevent those gray rings around the yolk. -
Peel and halve the eggs
Gently crack the cooled eggs all over and peel under a thin stream of cool running water if needed. Pat dry, then slice each egg in half lengthwise with a sharp knife. Carefully pop out the yolks into a medium bowl and set the whites on a platter. -
Mash the yolks and cream cheese
Add the softened cream cheese to the bowl with the yolks. Using a fork (or a small hand mixer on low), mash until mostly smooth. It doesn’t need to be perfect yet; you just want the big lumps broken up. -
Mix the crab cream cheese filling
To the yolk mixture, add mayonnaise, soy sauce, rice vinegar, Worcestershire sauce, garlic, the white parts of the green onions, salt, pepper, sugar, and sriracha if using. Stir until you have a smooth, creamy base. Gently fold in the crab meat, trying not to break it up too much—you want little bites of crab throughout. -
Taste and adjust seasoning
Taste a small spoonful. Add more salt, pepper, or sriracha if needed. If the filling seems too thick, you can stir in an extra teaspoon or two of mayo. If it’s too loose, refrigerate it for 20–30 minutes; chilling helps it firm up. -
Chill the filling (optional but helpful)
Cover the bowl and refrigerate while you make the wonton strips—about 20 minutes. This makes it easier to pipe or spoon the mixture neatly into the egg whites. -
Make the crunchy wonton topping (oven method)
Preheat your oven to 375°F (190°C). Toss the wonton strips with the oil and a pinch of salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 5–7 minutes, tossing halfway through, until golden and crisp. Watch them closely; they go from golden to too dark fast. Cool completely.Air fryer option: Air fry at 350°F for 3–5 minutes, shaking the basket once, until crisp.
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Fill the egg whites
Spoon or pipe the crab cream cheese filling into each egg white half. For a party platter look, transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off) and pipe generous swirls. Don’t be stingy—this is a stuffed egg appetizer, after all. -
Garnish and finish
Right before serving, top each deviled egg with a few crunchy wonton strips. Sprinkle with green onion tops and a pinch of sesame seeds. If you like, drizzle very lightly with sweet chili sauce or dot with a tiny bit of sriracha for color.
Servings & Timing
- Yield: 24 Crab Rangoon Deviled Eggs (24 halves)
- Prep Time: 25–30 minutes (including mixing the filling)
- Cook Time: 12 minutes for eggs + 5–7 minutes for wonton strips
- Chill Time (optional): 20–30 minutes
- Total Time: About 1 hour, including chilling
For a small gathering, I figure about 2–3 egg halves per person. For a big holiday spread with lots of other snacks, count on 1–2 per person… and then make a few extra for the cook’s “quality control.”
Variations
Here’s the fun part—once you try this base Crab Rangoon Deviled Eggs Recipe, you can play around with it.
- Spicy Crab Rangoon Deviled Eggs – Add extra sriracha, a pinch of red pepper flakes, and top with sliced jalapeños.
- Air Fryer Crab Rangoon Eggs – Stuff the whites, wrap each in half a wonton wrapper, and air fry lightly for a warm, crisp shell (serve right away).
- Lighter Crab Filling – Swap half the mayo for plain Greek yogurt and use reduced-fat cream cheese for a slightly lighter but still creamy crab stuffing.
- Smoked Seafood Deviled Eggs – Mix in a tablespoon of smoked paprika or stir in a little smoked salmon along with the crab.
- Gluten-Free Version – Skip the wonton strips and garnish with crispy fried shallots or gluten-free panko toasted in a bit of oil.
- Extra Veggie Crunch – Add very finely chopped red bell pepper or celery to the filling for color and texture.
Storage & Reheating
These crab rangoon eggs are best when the wonton strips are crisp and the filling is chilled, so let’s talk storage.
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Storing filled eggs:
Store the stuffed eggs (without wonton topping) covered in a single layer in an airtight container in the refrigerator for up to 2 days. -
Storing components separately:
For the best texture, keep the filling in a sealed bowl and the egg whites in another container, both in the fridge, and assemble within 2 hours of serving. Wonton strips can be kept in an airtight container at room temperature for up to 3 days. -
Reheating:
There’s no reheating for this recipe—everything is served chilled or at cool room temperature. If the wonton strips lose crispness, you can re-crisp them in a 350°F oven for 2–3 minutes. -
Make-ahead tip:
You can cook and peel the eggs up to 3 days ahead and keep them in the fridge. Make the crab cream cheese filling up to 24 hours ahead; stir well before filling the eggs. Add toppings just before serving so your wontons stay crunchy.
Notes
A few “learned the hard way” tips from my kitchen to yours:
- Don’t overcook the eggs. Overcooked yolks turn chalky and give your deviled eggs a grainy texture. The 11–12 minute sit time after boiling is your sweet spot.
- Dry the egg whites. After you rinse or peel them, blot them gently with a paper towel. Dry whites grip the filling better and don’t turn watery on the plate.
- Watch the salt. Soy sauce and Worcestershire both add salt. Taste the filling before adding extra salt; it’s easier to add than to fix a salty batch.
- Pipe if you can. It sounds fussy, but a piping bag makes the filling look extra pretty and actually speeds things up. A zip-top bag with the corner cut off works just as well.
- Crab quality matters. If you’re serving this as a holiday appetizer recipe, spring for real lump crab. Imitation crab is fine for a casual game day tray but has a sweeter, softer texture.
- Balance the flavors. You want creamy, salty, tangy, and just a little sweet—if the filling tastes flat, try a splash more rice vinegar or a tiny pinch of sugar.
FAQs
Can I use canned crab meat for these crab rangoon deviled eggs?
Yes, canned crab works, but drain it very well and pat it dry with paper towels. Lump or “premium” canned crab usually tastes best.
Can I make this Crab Rangoon Deviled Eggs Recipe without cream cheese?
You can, but you’ll lose that classic crab rangoon flavor. If needed, use more mayo plus a few spoonfuls of Greek yogurt, and chill well so it thickens.
How do I keep the filling from being runny?
Drain the crab thoroughly, use softened (not melted) cream cheese, and chill the filling briefly before piping. If it’s still loose, mash in an extra cooked yolk.
Can I make these Asian inspired deviled eggs spicy?
Absolutely—add more sriracha or chili garlic sauce, or sprinkle the finished eggs with a little cayenne or gochugaru (Korean chili flakes).
Are these crab rangoon eggs safe to sit out at a party?
Keep them chilled until serving and try not to leave them out for more than 2 hours. For longer events, set the platter over a tray of ice.
What if someone doesn’t like seafood?
You can make a half batch with crab and a half batch as classic deviled eggs. Use the same yolk base, then flavor one with crab and the other with mustard and paprika.
Can I freeze deviled eggs?
No, freezing will change the texture of both the egg whites and the creamy crab filling. This stuffed egg appetizer is best fresh or refrigerated only.
What can I use instead of wonton wrappers for crunch?
Crushed baked pita chips, crispy fried onions, or toasted panko breadcrumbs make great crunchy toppings for these wonton inspired deviled eggs.
Conclusion
These Crab Rangoon Deviled Eggs bring together the comfort of classic deviled eggs and the playful crunch of your favorite crab rangoon appetizer—all in one tidy, creamy bite. They’re easy enough for a casual game night but pretty enough for your Thanksgiving or New Year’s Eve spread.
Give this recipe a try the next time you need a fun party finger food, and let me know how your family likes it—leave a comment, rate the recipe, or share a photo of your platter. And if you’re in a deviled egg mood, you might also enjoy experimenting with other seafood deviled eggs or spicy Asian inspired deviled eggs next.
Crab Rangoon Deviled Eggs
Ingredients
- 12 large eggs hard-boiled and peeled
- 4 oz cream cheese about 1/2 cup, softened; full-fat preferred
- 1/3 cup mayonnaise such as Duke’s or Hellmann’s
- 1 cup lump crab meat well-drained and picked over for shells (imitation crab ok in a pinch)
- 2 green onions very thinly sliced, white and green parts separated
- 1 1/2 teaspoons soy sauce low-sodium if desired
- 1 teaspoon rice vinegar
- 1 small garlic clove finely minced or grated
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sriracha or chili garlic sauce 1–2 teaspoons, optional, to taste
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 6 wonton wrappers cut into thin strips (or use pre-cut wonton strips)
- 1 1/2 teaspoons neutral oil such as canola, vegetable, or avocado oil; up to 2 teaspoons as needed
- 1 pinch kosher salt for seasoning wonton strips
- extra sliced green onion tops for garnish
- sweet chili sauce or extra sriracha for drizzling, optional
- sesame seeds black or toasted white, for garnish
- fresh cilantro leaves finely chopped, for garnish (optional)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 11–12 minutes. Transfer the eggs to an ice bath and cool completely.
- Gently crack the cooled eggs all over and peel, using a thin stream of cool running water if needed. Pat the eggs dry, then slice each one in half lengthwise. Carefully pop the yolks into a medium bowl and arrange the whites on a serving platter.
- Add the softened cream cheese to the bowl with the yolks. Using a fork or a small hand mixer on low, mash and mix until mostly smooth and the large lumps are broken up.
- To the yolk mixture, add the mayonnaise, soy sauce, rice vinegar, Worcestershire sauce, minced garlic, the sliced white parts of the green onions, salt, black pepper, sugar, and sriracha or chili garlic sauce if using. Stir until smooth and creamy. Gently fold in the lump crab meat, trying not to break it up too much so you keep small chunks throughout.
- Taste the filling and adjust the seasoning with additional salt, pepper, or sriracha as desired. If the filling seems too thick, stir in 1–2 teaspoons more mayonnaise. If it seems loose, plan to chill it for 20–30 minutes so it can firm up.
- Cover the bowl of filling and refrigerate for about 20 minutes while you prepare the wonton strips. This helps the mixture firm up and makes it easier to pipe or spoon neatly into the egg whites.
- Preheat the oven to 375°F (190°C). Toss the wonton strips with neutral oil and a pinch of kosher salt. Spread them in a single layer on a parchment-lined baking sheet and bake for 5–7 minutes, tossing once halfway through, until golden and crisp. Watch closely so they don’t overbrown. Cool completely.
- If using an air fryer instead of the oven, air fry the oiled and salted wonton strips at 350°F for 3–5 minutes, shaking the basket once, until golden and crisp. Cool completely before using.
- Spoon or pipe the chilled crab filling into each egg white half. For a decorative look, transfer the mixture to a piping bag fitted with a star tip (or a zip-top bag with one corner snipped off) and pipe generous swirls into each egg white.
- Just before serving, top each deviled egg with a few crunchy wonton strips. Garnish with extra sliced green onion tops, a sprinkle of sesame seeds, and chopped cilantro if using. Drizzle lightly with sweet chili sauce or dot with a little extra sriracha, if desired. Serve chilled or at cool room temperature.
