- 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
- 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).
Reviews for Crab Rangoon Cheese Ball
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"This was a huge hit at our party. Don't even bother with the sesame seeds. It is true that they don't stick to the wonton wrappers."
"One of our favorite go to appetizers! We love the flavors in it!"
"I made this for Easter and it was a HUGE hit! Everyone loved the cheese ball and were very impressed that I made the chips...which couldn't have been easier, although I agree that the sesame seeds didn't stick well with the cooking spray."
"I can't say much more than what everyone else said. I agree, the sesame seeds are so expensive, and they just sort of fell off (brushed with oil, not with spray). This was a huge hit at a party, but I didn't think it tasted anything like crab rangoon. Loved the chips, though. I always tend to have lots of extra wonton wrappers because the packages are so big, so I now will do this again to use them but I'll serve them with hummus."
"My husband and I really enjoyed this cheese ball. I lightly brushed the wontons with garlic-flavored olive oil instead of spritzing them with cooking spray, and will definitely do that again! Not only did it enhance the flavor of the chips, but the sesame seeds stuck better too."