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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is from Taste of Spring , Spring 2006. Ingredients:
24 wonton wrappers |
1/4 cup butter, melted |
1 teaspoon dill weed, divided |
1/4 teaspoon garlic salt |
1 (8 ounce) package cream cheese, softened |
1 tablespoon sour cream |
1/2 teaspoon lemon juice |
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped imitation crabmeat |
Directions:
1. Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with sharp scissors until edge is even. Place a 1-inch foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
2. Bake at 375 degrees for 10 minutes or until golden brown. In a small bowl, combine butter, 1/2 teaspoon dill, and garlic salt. Brush over horns (wontons). Remove to a wire rack to cool completely. Remove foil balls.
3. In a mixing bowl, beat cream cheese until smooth; add sour cream, lemon juice, and remaining dill. Mix well. Fold in crabmeat. Transfer to a pastry bag or a small heavy duty plastic bag with a small whole cut in the corner. Pipe into cooled horns (wontons).
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