Crab Rangoon Cheese Ball Recipe

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1 package (8 ounces) PHILADELPHIA® 1/3 Less Fat Cream Cheese Spread
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1 can (6 ounces) lump crabmeat, drained or 6 ounces imitation crabmeat, chopped
3 tablespoons minced fresh chives
24 wonton wrappers
Cooking spray
1 teaspoon sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper
notes for this recipe:
My whole family loves crab rangoon, so I wanted to come up with a healthier version—no deep frying! Word of advice: Make a double batch. This won't last long! —Bridget Mooney, Chicago, Illinois
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user - Nov 12, 2013
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