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Crab Rangoon Devilled Eggs
Crab Rangoon Devilled Eggs

Crab Rangoon Devilled Eggs

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Cook Minutes 15 Min
Prep : 15 Min
Guests are always glad to see the devilled egg platter. But wait'll you see their faces when they realize these are made a la crab rangoon!
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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 won ton wrappers, cut into 1-1/2- x1/4-inch strips
1 doz. hard-cooked eggs
1/2 cup Miracle Whip Original Spread
1/2 cup Philadelphia Cream Cheese Product
1 can (120 g) crabmeat, drained, flaked
2 green onions, thinly sliced, divided
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Step 1
Heat oven to 375ºF.
Step 2
Place won ton strips in single layer on baking sheet sprayed with cooking spray. Lightly spray wrappers with additional cooking spray. Bake 3 to 4 min. or until crisp and lightly browned.
Step 3
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add Miracle Whip and cream cheese product; mix well. Stir in crabmeat and half the onions.
Step 4
Spoon yolk mixture into egg white halves; top with remaining onions and baked won ton strips.
Kraft Kitchen Tips!
How to Hard-Cook Eggs
Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.
Spoon the yolk mixture into a resealable plastic bag. Cut a small corner from the bottom of the bag; pipe the filling into the egg white halves.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 2 g
10 %
Cholesterol 105 mg
Sodium 120 mg
5 %
Carbohydrate 2 g
Fibre 0 g
Sugars 1 g
Protein 5 g
Vitamin A
6 %
Vitamin C
0 %
2 %
2 %
24 servings, 1 devilled egg (40 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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