Prep: 30 min. Bake: 10 min. + cooling
8 servings
-
-
-
| |
1 teaspoon dill weed, divided |
-
-
| |
1 package (8 ounces) cream cheese, softened |
-
-
-
| |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
- 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.
