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Crab Rangoon Cheese Ball

 Crab Rangoon Cheese Ball
My whole family loves crab rangoon, so I wanted to come up with a healthier version—no deep frying! Word of advice: Make a double batch. This won't last long! —Bridget Mooney, Chicago, Illinois
16 ServingsPrep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1 can (6 ounces) lump crabmeat, drained or 6 ounces imitation crabmeat, chopped
  • 3 tablespoons minced fresh chives
  • 24 wonton wrappers
  • Cooking spray
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, beat cream cheese, cheddar cheese, garlic and
  • Worcestershire sauce until blended. Stir in crab. Shape mixture into
  • a ball; coat with chives. Wrap in plastic wrap; refrigerate at least
  • 1 hour.
  • Preheat oven to 350°. Cut wonton wrappers diagonally in half;
  • arrange in a single layer on ungreased baking sheets. Spritz with
  • cooking spray; sprinkle with sesame seeds, salt and pepper. Bake 5-7
  • minutes or until golden brown. Remove from pans to wire racks to
  • cool. Serve with cheese ball. Yield: 2 cups (48 wonton chips).

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Crab Rangoon Cheese Ball (continued)

Nutritional Facts: 2 tablespoons with 3 chips equals 116 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 286 mg sodium, 8 g carbohydrate, trace fiber, 7 g protein.