Crab Rangoon Cheese Wreath

Serving a cheese ball as a cheese wreath is now our designated holiday offering. To switch things up from the normal cheese ball experience, we created the Crab Rangoon Cheese Wreath served with fresh wonton chips.

Yield: 1 Large Wreath (Serves 10-12)
Prep Time: 20 Minutes (plus overnight chill)
Cook Time: 5 Minutes (for wonton chips)
Special Equipment: Bundt pan, plastic wrap

Ingredients

• 2 pkgs (16 oz) cream cheese, softened

• 8 oz imitation crab (flaked and chopped) or real crab meat

• 8 oz shredded mozzarella cheese

• 1 tbsp powdered sugar

• Splash fish sauce or Worcestershire sauce

• 1 bunch fresh parsley, finely chopped (for coating)

• 1 bunch green onions, finely chopped (for coating)

• 1 Red bell pepper (for the bow garnish)

• 1 package Wonton wrappers, thawed (If frozen, allow to thaw in refrigerator overnight, or take wrappers out of the package, place in a bowl on the counter, cover with a damp cloth for an hour)

• Oil for frying

• Sweet chili sauce or sriracha for serving

Directions

1. Mix the Base: In a large bowl, combine softened cream cheese, chopped crab, mozzarella, powdered sugar, and a splash of fish sauce. Mix until the texture is consistent.

2. Mold the Wreath: Line your Bundt pan with plastic wrap, ensuring there is enough overhang to cover the top. Press the mixture firmly into the pan to remove air pockets. Cover and chill in the fridge preferably overnight.

3. Fry the Chips: Slice wonton wrappers in half to form triangles. In a heavy-bottom pan, heat neutral oil to 350°F. Carefully drop wonton chips in individually and fry until golden brown, frying in batches. Drain on paper towels and salt the chips as soon as possible.

4. The Coating: Finely chop the parsley and green onions and mix them together on a large tray.

5. Assemble: Invert the Bundt pan onto a platter. Remove the pan and plastic wrap. Press the parsley and onion mixture onto the cheese until it looks like a green wreath.

6. Decorate: Slice your red pepper into thin strips and fashion a bow at the bottom.

   Serve with the wonton chips and with sweet chili sauce or sriracha!