Prep 15 mins
Cook 10 mins
This recipe is from "Taste of Spring", Spring 2006.
- 24 wonton wrappers
- 1⁄4 cup butter, melted
- 1 teaspoon dill weed, divided
- 1⁄4 teaspoon garlic salt
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon sour cream
- 1⁄2 teaspoon lemon juice
- 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped imitation crabmeat
- Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with sharp scissors until edge is even. Place a 1-inch foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
- Bake at 375 degrees for 10 minutes or until golden brown. In a small bowl, combine butter, 1/2 teaspoon dill, and garlic salt. Brush over horns (wontons). Remove to a wire rack to cool completely. Remove foil balls.
- In a mixing bowl, beat cream cheese until smooth; add sour cream, lemon juice, and remaining dill. Mix well. Fold in crabmeat. Transfer to a pastry bag or a small heavy duty plastic bag with a small whole cut in the corner. Pipe into cooled horns (wontons).
Used this recipe for my first time to make crab puffs, I'm a beginner cook. I would recommend this recipe, it tastes great. I did a couple of things differently: 1) I didn't bake the wontons, I deep fried them for 2 minutes at 400. I shaped the wontons into little purses like they do at restaurants. 2) I didn't flavor the wonton wrappers. Instead, I added 1/2 tsp of dill weed and 1/8 tsp of garlic powder inside the stuffing. Turned out great! Served it to my family & they loved it too. Thanks for a great recipe!