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Noisemaker Appetizers
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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
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 mixing 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |