Crab-Stuffed Cones Recipe
Crab-Stuffed Cones Recipe photo by Taste of Home
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Crab-Stuffed Cones Recipe

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3.5 11 12
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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
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

3 each: 244 calories, 17g fat (10g saturated fat), 69mg cholesterol, 408mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 9g protein.


  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.
Originally published as Noisemaker Appetizers in Quick Cooking November/December 2002, p59

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1FarmGirl User ID: 6214326 88942
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!"

bargainbarb User ID: 5288185 121862
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."

vj221979 User ID: 5329286 121472
Reviewed Jan. 2, 2012

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

jvv1960 User ID: 3065098 53131
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"

Black Lady User ID: 3107669 44921
Reviewed Dec. 27, 2011

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

swampcookie User ID: 696939 88941
Reviewed Dec. 27, 2011

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

1brookelle User ID: 1362249 121338
Reviewed Jan. 31, 2011

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

86county User ID: 2212728 53129
Reviewed Jul. 9, 2009

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

Annabelle25 User ID: 4119198 44920
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"."

xandu User ID: 1151597 53127
Reviewed Dec. 31, 2008

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

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