CRAB RANGOON DEVILED EGGS

Crab Rangoon Deviled Eggs image

Combine two of your favorite appetizers with our tasty Crab Rangoon Deviled Eggs. These Crab Rangoon Deviled Eggs are an unmistakable taste sensation.

Provided by My Food and Family

Categories Dairy

Time 15m

Yield 24 servings

Number Of Ingredients 6

Ingredients

3 wonton wrappers, cut into 1-1/2- x1/4-inch strips
1 doz. hard-cooked eggs
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup PHILADELPHIA Cream Cheese Spread
1 can (6 oz.) crabmeat, drained, flaked
2 green onions, sliced, divided

Steps:

Heat oven to 375ºF.
Place wonton 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.
Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add mayo and cream cheese spread; mix well. Stir in crabmeat and half the onions.
Spoon yolk mixture into egg white halves; top with remaining onions and baked wonton strips.

Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g