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Crab Rangoon Cheese ball Recipe

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This recipe for Crab Rangoon Cheese ball, by , is from The Girls Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Ognibene

Category:
Category:

Ingredients:  
Ingredients:  

1 can Lump crabmeat, drained or 6 ounces imitation crabmeat

3 tbsp Chives, fresh
1 Garlic clove

1 tsp Worcestershire sauce

1/4 tsp Pepper
1/2 tsp Salt
1 tsp Sesame seeds

1 Cooking spray

24 Wonton wrappers

1 cup Cheddar cheese, reduced-fat
1 package Cream cheese, reduced-fat

Directions:
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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