Crab Rangoon Deviled Eggs
These Crab Rangoon Deviled Eggs combine the creamy comfort of classic deviled eggs with the tangy, crunchy flavors of crab rangoon. A silky crab-and-cream-cheese filling is tucked into hard‑boiled egg whites and topped with crisp wonton strips for a party-perfect bite.
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.
Notes
Yield: 24 deviled egg halves. Prep time 25–30 minutes, cook time about 12 minutes for the eggs plus 5–7 minutes for the wonton strips; optional chill time 20–30 minutes. For best texture, you can cook and peel the eggs up to 3 days ahead and make the filling up to 24 hours ahead, storing the filling and egg whites separately and assembling within 2 hours of serving. Store filled eggs (without wonton topping) in a single layer in an airtight container in the refrigerator for up to 2 days. Wonton strips can be stored in an airtight container at room temperature for up to 3 days; re-crisp in a 350°F oven for 2–3 minutes if needed. Do not freeze. To keep the filling from becoming runny, drain crab thoroughly, use softened (not melted) cream cheese, and chill the filling briefly before piping. Balance flavors so the filling tastes creamy, salty, tangy, and just slightly sweet; adjust with a splash of rice vinegar or a pinch of sugar if it tastes flat.
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