Crab Rangoon Cheese Ball
Crab Rangoon Cheese Ball
I came up with this recipe with my new found love of Tillamook cream cheese. It’s much creamier and richer than your normal cream cheese. It’s so good you could shamelessly eat a brick of it in one sitting. Shamelessly. I took the ingredients that would go into a crab rangoon and turned it into the most decadent cheese ball known to mankind. The cheese ball contains jumbo lump crabmeat(substitute artificial crab if on a budget), shallots, chives, green onion, a few seasonings, and of course, Tillamook cream cheese. I rolled the mix into 2 balls, then rolled them in sesame seeds. They should chill in your refrigerator for at least 4 hours before serving.
Ingredients
- 8 oz cream cheese preferably Tillamook
- 8 oz jumbo lump crab meat
- 3 green onions finely chopped
- 1/4 cup shallots finely chopped
- 1/4 cup chives finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp salt
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- fried wonton wrappers for serving
Instructions
- Mix together the crab meat, shallots, green onion, chives, Worcestershire sauce, sugar, and salt.
- Using your hands, mix in the cream cheese.
- Form the mix into 2 balls.
- Mix together the sesame seeds.
- In a bowl, roll the cheese ball in the sesame seeds until it is entirely coated. Let chill in the refrigerator for 4 hours before serving.
- Serve the cheese ball with fried wonton chips.
