Crab Rangoon Cheeseball. Looking For Lip Smacking Crab Recipes? Explore The Kraft® Official Site Now! Directions In a large bowl, beat cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended.
Gently shape crab mixture into a ball, and carefully roll in sesame seeds until covered.
I LOVE crab rangoon - and it can be hard to recreate it at home.
This recipe is the best combination of a cheeseball AND crab rangoon.
You can cook Crab Rangoon Cheeseball using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Crab Rangoon Cheeseball
- It's 8 oz of cream cheese - softened.
- Prepare 2 tbs of mayonnaise.
- Prepare 1/2 tsp of garlic powder.
- You need 2 of large green onions - finely chopped.
- It's 1 (6 oz) of can white crab meat - drained well.
It has a dash of sweetness and a hint of spiciness - plus it's a pretty unique take on a cheeseball if you ask me. Rolled in crispy panko and fried onion then topped with spicy sriracha and tangy green onions. In a medium sized bowl mix together cream cheese, mayonnaise, and garlic powder until well combined. Gently fold in green onions and crab meat.
Crab Rangoon Cheeseball instructions
- In a medium sized bowl mix together cream cheese, mayonnaise, and garlic powder until well combined..
- Gently fold in green onions and crab meat. Form mixture into a ball shape and transfer to a serving dish. Cover and refrigerate at least 2 hrs before serving (overnight is best)..
- Serve with "wonton chips". Cut raw wonton wrappers into fourths. Deep fry in batches until golden brown. Drain on paper towel lined plate. Salt lightly while hot if desired. Spread cheeseball onto chips. Enjoy!.
Form mixture into a ball shape and transfer to a serving dish. In a large bowl, beat cream cheese, cheddar cheese, garlic and Worcestershire sauce until blended. Word of advice: Make a double batch. This won't last long! —Bridget Mooney, Chicago, Illinois. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl.