Ingredients for Wontons
- 20 wonton wrappers (approx. 4 inches square)
- 2 tablespoons unsalted butter, melted
- Dill Weed
- 1/4 teaspoon garlic salt
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 4 ounces lump crabmeat, drained
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How to Make Wontons
- Preheat oven to 375°F (190°C).
- Place a wonton wrapper on a work surface with one corner facing you.
- Roll the wrapper into a cone shape, overlapping the edges slightly.
- Secure the cone by lightly wetting the edges with water.
- Trim the open end with sharp scissors to create a neat, even edge.
- Place a 1-inch foil ball inside the opening of the cone to hold its shape.
- Place the wonton horn, seam-side down, on a greased baking sheet.
- Repeat steps 2-7 with the remaining wonton wrappers.
- Bake for 10-12 minutes, or until the wonton horns are golden brown and crispy.
- While the horns are baking, prepare the crab dip: In a small bowl, combine melted butter, 1/2 teaspoon dill, and garlic salt.
- Once the horns are out of the oven, carefully remove the foil balls.
- Brush the warm wonton horns with the butter-dill mixture.
- Transfer the horns to a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese until smooth.
- Stir in the sour cream, lemon juice, and remaining 1/2 teaspoon of dill.
- Gently fold in the drained crabmeat.
- Transfer the crab dip to a pastry bag or a resealable plastic bag with a small corner snipped off.
- Pipe the crab dip into the cooled wonton horns. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
1g
Fat
203g
Carbs
19g
