Crab Rangoon Cheese Ball

Total Time:Prep: 20 min. + chilling Bake: 10 min.

Recipe by Bridget Mooney

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

TEST KITCHEN APPROVED

Crab Rangoon Cheese Ball

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Yield:2 cups (48 wonton chips)
Prep:20 min
Cook:10 min
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Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup 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
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Directions

  1. 1
    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.
  2. 2
    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.

Nutrition Facts

2 tablespoons with 3 chips: 116 calories, 6g fat (3g saturated fat), 26mg cholesterol, 286mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 7g protein.
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