Seafood Cheese Ball

Seafood Cheese Ball

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Make My Holiday Seafood Cheese Ball!

I love to really WOW my guests during the holidays. Who doesn’t love looking like a rock star? It’s so to fun make something really special that people rave about and then ask for the recipe. Gosh I love that! This year, I’ve got THE ULTIMATE appetizer for the holidays. It’s my Seafood Cheese Ball. You just gotta make this!

It seems really fancy but it’s actually super easy to make! This is a great way to serve seafood at your holiday parties without breaking the bank. One more thing. Cheese balls are back in style big time! Don’t buy one. The homemade ones taste so much better!

Ingredients for Seafood Cheese Ball

I love home made cheese balls because you can make them ahead. In fact you need to make this the morning of or a day before your party. I also love them because they serve a crowd and they look so pretty on your holiday buffet! So come on, let’s get this party started.

Take three blocks of cream cheese out of the fridge. If you can, let them get to room temperature. This will make things come together even easier.

My secret ingredient is Tony Chachere’s Original Creole Seasoning. It’s full of flavor, but don’t worry because it’s not spicy!

Add Tony Chachere's to Cream Cheese
Add Worcestershire Sauce
Mix ingredients
Green Onions and Seafood
Mix by Hand Green Onions and Seafood

I’m teaming up with Tony Chachere’s to help get the word out about how this creole seasoning needs to be a pantry staple in your kitchen. It’s my go-to when I need to kick up the flavor in a lot of my recipes. It’s delicious on chicken, turkey, burgers and seafood too! It really makes this cheese ball extra special! Okay, back to the recipe.

Next add two and a tablespoons of Tony Chachere’s Original Creole Seasoning to the bowl with the cream cheese. Beat it all together for a couple minutes or until all the lumps are out of the cream cheese and it’s nice and smooth.

If you have a stand mixer, put the cream cheese and 3 teaspoons of Worcestershire sauce in the bowl. A hand mixer works fine too.

Next chop up a half cup of green onions. You can use both the green and the white part of the onions. Be sure to drain shrimp or crab, if you’re using canned seafood.

Mix in by hand 1 cup small or baby shrimp, 1 cup of lump or 1 cup chopped artificial crab meat, and the chopped scallions. Gently hand mix until it’s all well combined.

Mixture on Plastic Wrap
Ball of Mixture in Plastic Wrap

Spoon the mixture onto a large sheet of plastic wrap. Use the plastic wrap to form the mixture into a ball. Wrap the ball well with the plastic wrap and refrigerate for at least a few hours or even better overnight.

Chop Parsley Fine
Cover Ball with Parsley
Seafood Cheese Ball

An hour or 2 before eating, chop up a big bunch or two of Italian parsley. This is the flat leaf parsley, not the curly parsley. Chop it finely. You’ll need a good cup of it.

Put the parsley on a plate. Unwrap the ball and roll the ball in parsley until the whole cheese ball is covered.

Place the parsley-covered cheese ball on a decorative plate. Right before serving drizzle about 1/2 cup of your favorite cocktail sauce over the top. Serve surrounded by your favorite crackers.

How gorgeous is this? When you cut into it you see all that gorgeous crab and shrimp! Serve this at your holiday get together and there is no question it will be a huge hit! You can bet people will be asking for the recipe. Click Seafood Cheese Ball for my complete printable recipe. Happy Holidays!

Seafood Cheese Ball

Seafood Cheese Ball

Prep Time 20 minutes
Cook Time 10 minutes
Servings 8

Ingredients
 

  • 3 pkgs. (8 ounces each) cream cheese - softened
  • 2 1/2 tbsp Tony Chachere’s Original Creole Seasoning
  • 3 tsp Worcestershire sauce
  • 1 cup drained lump crab meat or chopped artificial crab meat
  • 1 cup drained baby shrimp
  • 1/2 cup chopped green onions - white and green parts

Finishing:

  • 1 cup fresh chopped flat leaf parsley
  • 1/2 to 3/4 cup cocktail sauce

Instructions
 

  • Use a mixer to beat together cream cheese, Tony Chachere’s Original Creole Seasoning and Worcestershire sauce until smooth.
  • Mix in by hand crab, shrimp and green onions.
  • Spoon the mixture onto a large sheet of plastic wrap.
  • Use plastic wrap to form the mixture into a ball.
  • Wrap well and refrigerate for at least a few hours or overnight.
  • Unwrap the ball and roll in chopped parsley.
  • Place cheese ball on a decorative plate.
  • Drizzle cocktail sauce over the top. Serve surrounded by your favorite crackers.

Nutrition

Calories: 402kcal | Carbohydrates: 8g | Protein: 14g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 755mg | Potassium: 296mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2543IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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