Crab Rangoon Cheese Ball

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.