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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
pescatarian
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon pepper
- cooking spray
- 1 teaspoon sesame seeds
- 24 wonton wrappers
- 1 cup shredded reduced-fat cheddar cheese
- 3 tablespoons minced fresh chives
- 1 package (8 ounces) reduced-fat cream cheese
- 1 can (6 ounces) lump crabmeat drained or 6 ounces imitation crabmeat, chopped
- Carbohydrate 100.404222384459 g
- Cholesterol 15.3155172413793 mg
- Fat 4.17287871989901 g
- Fiber 3.48646354698671 g
- Protein 17.3202306612219 g
- Saturated Fat 0.67639856003191 g
- Serving Size 1 1 cups (48 wonton chips). (178g)
- Sodium 1001.88923574204 mg
- Sugar 96.9177588374724 g
- Trans Fat 0.805259843479101 g
- Calories 518 calories
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; refrigerate at least 1 hour., Preheat oven to 350degrees. 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.
