Best Crab Stuffed Cones Recipes
CRAB-STUFFED CONES
Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- 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., 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., 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. , Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.
Nutrition Facts : Calories 244 calories, Fat 17g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 408mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB-STUFFED CONES RECIPE
How to make Crab-Stuffed Cones Recipe
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns. Yield: 2 dozen.
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