Wontons

This recipe is from "Taste of Spring", Spring 2006.

• Ready In: 25 mins
• Yields: 2 dozen

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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).