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Crab-Stuffed Cones

 Crab-Stuffed Cones
Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
8 ServingsPrep: 30 min. Bake: 10 min. + cooling


  • 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.

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Crab-Stuffed Cones (continued)

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