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Recipe: Crab Rangoon Cheese Ball

We're taking the classic appetizer served at Chinese restaurants and turning it into an easy to make cheese ball for your next party!


Crab Rangoon Cheese Ball

  • 8 ounces cream cheese, room temperature 
  • 1 cup cheddar cheese, shredded 
  • 1 garlic clove, minced
  • 1 tsp. Worcestershire sauce
  • 6 ounces lump crabmeat, drained or 6 ounces imitation crabmeat, chopped
  • 3 Tbsp. green onions, sliced thin
  • 24 wonton wrappers
  • Cooking spray
  • 1 tsp. sesame seeds
  • 1/2 tsp. salt
  • 1/4 tsp. 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 green onions. Wrap in plastic; refrigerate at least 1 hour.

Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half, arrange in a single layer on ungreased baking sheets. Spritz cut wonton wrappers 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.