Crab Rangoon Cheeseball Recipe
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What’s Up, Hungry People?
Here’s a recipe for the easiest – and tastiest – crab rangoon cheeseball you’ll ever have. I LOVE crab rangoon, but it can be hard to recreate at home. This recipe is the best combination of a cheeseball AND crab rangoon.
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, this crab rangoon cheeseball is the appetizer you never knew you needed.
Here’s What You Need
- Cream cheese: The creamy base that holds everything together.
- Panko: Adds a crunchy coating to the cheeseball.
- French fried onions: Provides an extra layer of crunch and flavor.
- Crab meat: The main seafood ingredient; use imitation crab if preferred.
- Plain Greek yogurt: Adds creaminess and a slight tang.
- Green onions: Adds freshness and a bit of bite.
- Red pepper jelly: Brings sweetness and a touch of spice.
- Soy sauce: Adds a savory, umami flavor.
- Parmesan: Adds a nutty, salty element.
- Cooking spray oil: Helps toast the panko and onion mixture.
- Sriracha: For a spicy kick on top.
- Crackers & veggies: For serving alongside the cheeseball.
Let’s Cook
First things first, preheat your oven to 250°F. While it’s warming up, grab a small bowl and crush together your panko and French fried onions. Spread this tasty mix on a baking sheet and give it a light spritz with cooking oil spray. Pop it in the oven for 5-10 minutes, just until it gets a nice, light toast. Once it’s done, transfer it to a shallow bowl and set it aside.
Mixing the Magic
Now, take a large bowl and get ready to mix. Use a hand mixer to combine your crab meat, cream cheese, Greek yogurt, red pepper jelly, soy sauce, and Parmesan. Make sure everything is mixed thoroughly.
Shaping the Cheeseball
Spread out a sheet of plastic wrap on your counter. Scoop the crab cheese mixture into the center. Using your hands under the plastic wrap, shape the mixture into a ball. Wrap it up tightly and chill it in the fridge for at least an hour. This helps the cheeseball set and become firm to the touch.
Coating the Cheeseball
Once your cheeseball has set, it’s time for the fun part. Unwrap it and roll it in the panko and fried onion mixture you prepared earlier. Make sure it’s completely coated – every inch should be covered in that crispy goodness.
Finishing Touches
For the grand finale, place your cheeseball on a serving plate and top it with a drizzle of sriracha and a sprinkle of chopped green onions.
Tips & Troubleshooting
- Chill Time: Make sure to chill the cheeseball for at least an hour. If it’s too soft, it won’t hold its shape.
- Serving Variations: Try serving with different types of crackers or sliced baguette for a twist.
- Spice Level: Adjust the amount of sriracha to control the spiciness. You can also mix some into the cheese mixture if you like it extra hot.
- Crab Choice: Use fresh crab meat for a more authentic flavor, but imitation crab works great and is budget-friendly.
- Toasting Perfection: Keep an eye on the panko while toasting; it can burn quickly if left unattended.
This crab rangoon cheeseball is sure to be a hit at your next gathering. With its creamy, savory base and crunchy, flavorful coating, it’s an appetizer that will have everyone coming back for more. The combination of sweet red pepper jelly, tangy Greek yogurt, and spicy sriracha brings a unique twist to a classic dish. Serve it up with a variety of crackers and veggies for dipping, and watch it disappear in no time. Enjoy the perfect blend of flavors and textures in every bite. Happy snacking, Hungry People!
Crab Rangoon Cheeseball
Ingredients
- 16 oz cream cheese room temperature
- ½ cup panko
- ¼ cup French fried onions
- 8 oz crab meat can sub immitation crab, shredded
- 2 tablespoons plain Greek yogurt
- 3 green onions chopped
- ¼ cup red pepper jelly sweet or spicy
- 1 tablespoon soy sauce
- ¼ cup Parmesan grated
- cooking spray oil
- sriracha for topping
- crackers & veggies for serving
Instructions
- Preheat the oven to 250°F. In a small bowl, crush together the panko and French fried onions. Spread the mixture over a baking sheet and spritz lightly with cooking oil spray. Bake for 5-10 minutes, until the panko has some color and is lightly toasted. Transfer to a shallow bowl.
- In a large bowl, use a hand mixer to combine the crab meat, cream cheese, Greek yogurt, red pepper jelly, soy sauce, and Parmesan cheese. Combine thoroughly.
- Spread out a sheet of plastic wrap and scoop the crab cheese mixture into the center. Use your hands under the plastic wrap to form the cheese into a ball shape. Wrap tightly and chill for at least 1 hour, until the cheese is set and firm to the touch.
- When the cheese has set, unwrap and roll in the panko topping until it is completely coated. Serve topped with sriracha and green onions alongside a range of crackers and veggies for dipping. Enjoy!
