CRAB-STUFFED CONES

Crab-Stuffed Cones image

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

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

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

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.