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Crab-Stuffed Cones Recipe

Crab-Stuffed Cones Recipe

Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling YIELD:8 servings

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. Yield: 2 dozen.

Nutritional Facts

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

Reviews for Crab-Stuffed Cones

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MY REVIEW
Reviewed Jan. 3, 2012

"Followed recipe as directed. Wontons were chewy. Stuffing was ok, but needed more flavor. Glad I made these before serving to friends, would have been embarrassed!"

MY REVIEW
Reviewed Jan. 2, 2012

"I must be cone challenged. I had the hardest time figureing out how to make the cones. It was only by mistake that I finally did. After all that, I did not think these had a whole lot of flavor, niether did my guests. I've never been a fan of baked wontons anyway, but they looked good and I wanted to try them."

MY REVIEW
Reviewed Jan. 2, 2012

"I think I would add more crab or maybe some shrimp next time. Everyone enjoyed though!"

MY REVIEW
Reviewed Dec. 31, 2011

"wontons to small, and stuffing to runny,taste was bland. i wound not make these again. went my the recipe. gross"

MY REVIEW
Reviewed Dec. 27, 2011

"I'm going to try these for our New Years Eve Party."

MY REVIEW
Reviewed Dec. 27, 2011

"I love these, so easy to make and taste very good, my guest loved them.."

MY REVIEW
Reviewed Jan. 31, 2011

"Made these for card club and they were a hit - excellent"

MY REVIEW
Reviewed Jul. 9, 2009

"the filling was good-used egg roll wrappers cut in to quarters, the cones tend to get chewy."

MY REVIEW
Reviewed May. 4, 2009

"I made these for an appetizer. They were raved about. My only hint is to say...don't brush too much of the butter, salt, dill and garlic or they tend to be "greasy"."

MY REVIEW
Reviewed Dec. 31, 2008

"great way to use wonton wrappers instead of chinese."

MY REVIEW
Reviewed Dec. 29, 2008

"I can't wait to make these!!!!"

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