NY'S eve bugles

READY IN: 30mins
Recipe by chia2160

just found this one, looks like a keeper

Top Review by Leta8076

These are very good! The dill and garlic butter give the shells a good flavor, very complimentary to the crab and cream cheese filling. I used about 2 oz of crab meat, and added a little chopped green onion. I did have a little trouble with them holding shape, even with the tin foil. Maybe a mold of posterboard weight paper would work better. Also, I had a problem with the tips curling and cooking faster than the base of the horn, so cutting the edges evenly as optioned in step 3 is probably a good idea. I tried a variation by putting some of the filling in the horns before baking...in worked well and I prefer the baked filling, but these horns did not crisp up as well. I guess you could actually bake the filling in a seperate dish, and then spoon it into the baked horns. But the basic recipe is very good as is.

Ingredients Nutrition


  1. preheat oven to 375.
  2. roll wonton wrappers to shape horns.
  3. you may cut to even edges, if desired.
  4. you may want to brush the wontons w/butter, dill, garlic salt.
  5. stuff each with a small tin foil ball, and bake 10 minutes, seam side down, let cool, remove foil balls.
  6. meanwhile, whip cheese,sour cream, lemon juice, fold in crab, mix well.
  7. add a tbsp of crab to each bugle, or use a pastry bag to pipe in.

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