Noisemakers
24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped crabmeat, shrimp or salmon
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" foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers. Bake at 375° for 10 minutes or until golden brown.
In a bowl, combine butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.
In a mixing bowl, beat cream cheese until smooth. Add sour cream, lemon juice and remaining dill; mix well. Fold in the crab. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.
24 wonton wrappers
1/4 cup butter or margarine, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped crabmeat, shrimp or salmon
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" foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers. Bake at 375° for 10 minutes or until golden brown.
In a bowl, combine butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.
In a mixing bowl, beat cream cheese until smooth. Add sour cream, lemon juice and remaining dill; mix well. Fold in the crab. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.