Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
- 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 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.
Originally published as Noisemaker Appetizers in Quick Cooking November/December 2002, p59
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