Crab Rangoon Deviled Eggs

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.