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Crab-Stuffed Cones

Total Time

Prep: 30 min. Bake: 10 min. + cooling

Makes

2 dozen

Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
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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

Directions

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

Nutrition Facts

3 each: 244 calories, 17g fat (10g saturated fat), 69mg cholesterol, 408mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 9g protein.

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