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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I made 240 of them for my Mother's 80th birthday party. and I didn't get a one. Ingredients:
24 wonton wrappers |
1/4 cup melted butter |
1 teaspoon dried dillweed or 1 tablespoon fresh, divided |
1/4 teaspoon garlic salt |
8 ounces cream cheese, softened |
1 tablespoon sour cream |
1/2 teaspoon lemon juice |
1 (6 ounce) can crabmeat, drained and flaked |
Directions:
1. Keep wonton wrappers covered as you work, as they dry out quickly.
2. Place a wonton wrapper on work surface with one corner facing you.
3. Roll into a cone.
4. Cut the open end with scissors until edges are even.
5. Place a 1-inch ball of rolled foil in opening.
6. Place cones seam side down on greased baking sheet.
7. Repeat with remaining wrappers.
8. Bake at 375 degrees for 10 minutes or until golden brown.
9. In small bowl, combine butter, 1/2 teaspoon dillweed and garlic salt.
10. Brush over baked cones. Remove to wire rack to cool completely.
11. Remove foil balls.
12. In bowl, beat cream cheese until smooth. Add sour cream, lemon juice and remaining dill. Mix well.
13. Fold in crab.
14. Transfer to zip-lock bag. Press out air and seal.
15. Cut off one corner of bag.
16. Pipe mixture into cooled cones.
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