Crab-Stuffed Cones

• 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

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
2. . Repeat with remaining wonton wrappers.
3. Bake at 375u0b0 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.
4. 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.
5. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

wonton wrappers, butter, dill weed, garlic salt, cream cheese, sour cream, lemon juice, crabmeat

Taken from www.tasteofhome.com/recipes/crab-stuffed-cones/ (may not work)