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Crab-Stuffed Cones

Crab-Stuffed Cones
Crab-Stuffed Cones is a pescatarian recipe with 8 servings. This side dish has 236 calories, 8g of protein, and 16g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires lemon juice, cream, garlic salt, and dill weed. From preparation to the plate, this recipe takes around 40 minutes. If you like this recipe, you might also like recipes such as Stuffed Crab, Crab-Stuffed Avocados, and Crab Stuffed Artichokes.

Instructions

1
Place a wonton wrapper on a work surface with one corner facing you; roll into a cone.
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RollRoll
2
Cut the open end with a sharp scissors until edge is even.
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Kitchen ScissorsKitchen Scissors
3
Place a 1-in. foil ball in opening.
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Aluminum FoilAluminum Foil
4
Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
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Wonton WrappersWonton Wrappers
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Baking SheetBaking Sheet
5
Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt.
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Garlic SaltGarlic Salt
ButterButter
DillDill
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OvenOven
BowlBowl
6
Brush over horns.
7
Remove to a wire rack to cool completely.
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Wire RackWire Rack
8
Remove foil balls.
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Aluminum FoilAluminum Foil
9
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.
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Cream CheeseCream Cheese
Lemon JuiceLemon Juice
Sour CreamSour Cream
CrabCrab
DillDill
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BowlBowl
10
Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.
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Ziploc BagsZiploc Bags
DifficultyHard
Ready In40 m.
Servings8
Health Score1
DietsPescatarian
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