Crab Rangoon Deviled Eggs
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
These deviled eggs are a fusion of two popular American appetizers: devil's eggs and crab rangoon. While the former is more or less self-explanatory—spicy deviled eggs—crab rangoon sounds quite exotic. Crab rangoon is served in Asian restaurants as crab meat with cream cheese, wrapped in wonton batter, and deep-fried. To make crab rangoon eggs, the crab meat is mixed with hard-boiled egg yolks, hot mustard, and sour cream sauce, and the filling is piped into egg white halves. To serve, arrange the deviled eggs on a tray and garnish each half with a crispy wonton strip.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- 1/4 cup mayonnaise
- 3 tbsp sour cream
- 1 tbsp. hot Chinese mustard
- 1.5 tsp. lightly salted soy sauce
- 1.5 tsp freshly squeezed lemon juice
- 220 g lump crab meat, sorted
- Fried wonton strips and thinly sliced green onions, for serving
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Cooking the dish according to the recipe:
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Drain and run the eggs under cold running water to cool slightly. Peel the eggs, halve them lengthwise, and place the yolks in a food processor.
- In a food processor, combine the mayonnaise, sour cream, mustard, soy sauce, lemon juice, and a pinch of salt with the yolks and blend until smooth. Add the crab meat and pulse a few times to combine. Season with salt to taste.
- Transfer the yolk mixture to a pastry bag fitted with a wide round tip. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Garnish each half with a strip of wonton and sprinkle with green onions.
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