Wontons

• 24 wonton wrappers
• 14 cup butter, melted
• 1 teaspoon dill weed, divided
• 14 teaspoon garlic salt
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 12 teaspoon lemon juice
• 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed or 1 cup chopped imitation crabmeat

1. Place a wonton wrapper on a work surface with one corner facing you; roll into a cone.
2. Cut the open end with sharp scissors until edge is even.
3. Place a 1-inch foil ball in opening.
4. Place seam side down on a greased baking sheet.
5. Repeat with remaining wonton wrappers.
6. Bake at 375 degrees for 10 minutes or until golden brown.
7. In a small bowl, combine butter, 1/2 teaspoon dill, and garlic salt.
8. Brush over horns (wontons).
9. Remove to a wire rack to cool completely.
10. Remove foil balls.
11. In a mixing bowl, beat cream cheese until smooth; add sour cream, lemon juice, and remaining dill.
12. Mix well.
13. Fold in crabmeat.
14. Transfer to a pastry bag or a small heavy duty plastic bag with a small whole cut in the corner.
15. Pipe into cooled horns (wontons).

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

Taken from www.food.com/recipe/wontons-164700 (may not work)