Crab Rangoon Cheese Ball Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 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
- 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
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- Carbohydrate 7.18229934978152 g
- Cholesterol 1.08 mg
- Fat 0.382536564125308 g
- Fiber 0.268920016759876 g
- Protein 1.25641676368722 g
- Saturated Fat 0.060165638969506 g
- Serving Size 1 1 serving (13g)
- Sodium 72.2028786056855 mg
- Sugar 6.91337933302165 g
- Trans Fat 0.0606043769866118 g
- Calories 38 calories
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 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. Yield: 2 cups (48 wonton chips). Originally published as Crab Rangoon Cheese Ball in Taste of Home December 2013 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. Print Add to Recipe Box Email a Friend
