Crab Rangoon Deviled Eggs

• 24 won ton 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, thinly sliced, divided

1. Heat oven to 375 degrees F.
2. Place won ton strips in single layer on baking sheet sprayed with cooking spray.
3. Lightly spray wrappers with additional cooking spray.
4. Bake 3 to 4 min.
5. or until crisp and lightly browned.
6. Cut eggs lengthwise in half.
7. Remove yolks; place in medium bowl.
8. Mash with fork.
9. Add mayo and cream cheese spread; mix well.
10. Stir in crabmeat and half the onions.
11. Spoon yolk mixture into egg white halves; top with remaining onions and baked won ton strips.

wrappers, eggs, mayonnaise, philadelphia cream cheese, crabmeat, green onions

Taken from www.kraftrecipes.com/recipes/crab-rangoon-deviled-eggs-182120.aspx (may not work)