I may try and make this for the Labor Day party next week at my sister's if it cools off. I love crab rangoon. It was a favorite of my mother in law as well. I found this in Taste of Home's 2015 Annual Recipe book. It looks yummy!
1 8oz. pkg. reduced fat cream cheese--I may use regular cream cheese here...sometimes full fat just tastes better!
1 C. reduced fat cheddar cheese
1 garlic clove, minced
1 tsp. Worcestershire sauce
1 6oz. can crab meat, drained or 6oz. imitation crab meat, chopped
3 tbsp. minced fresh chives
24 wonton wrappers
Cooking spray
1 tsp. sesame seeds
1/2 tsp. salt
1/4 tsp. pepper
In a large bowl, beat the 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 one hour.
Preheat oven to 350 degrees. Cut wonton wrappers diagonally in half; arrange in a single layer on ungreased baking sheets. Spritz with cooking spray; sprinkle with seeds, salt and pepper. Bake 5-7 minutes or until golden brown. Remove from the pans to wire racks to cool. Serve with cheese ball.
Per serving: 116 calories, 6g. fat, 26mg. cholesterol, 286mg. sodium, 8g. carbs, trace fiber, 7g. protein.
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