Name: Crab-Stuffed Cones
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 24 wonton wrappers -; 1/4 cup butter, melted -; 1 teaspoon dill weed, divided -; 1/4 teaspoon garlic salt -; 1 package (8 ounces) cream cheese, softened -; 1 tablespoon sour cream -; 1/2 teaspoon lemon juice -; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Crab-Stuffed Cones

1. 24 wonton wrappers -

2. 1/4 cup butter, melted -

3. 1 teaspoon dill weed, divided -

4. 1/4 teaspoon garlic salt -

5. 1 package (8 ounces) cream cheese, softened -

6. 1 tablespoon sour cream -

7. 1/2 teaspoon lemon juice -

8. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed -

How to cook deliciously - Crab-Stuffed Cones

1. Stage

Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.

2. Stage

Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.

3. Stage

In a large bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab.

4. Stage

Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.