Ingredients
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24
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1/4
-
1
-
1/4
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Wontons, This recipe is from Taste of Spring, Spring 2006., Used this recipe for my first time to make crab puffs, I’m a beginner cook. I would recommend this recipe, it tastes great. I did a couple of things differently: 1) I didn’t bake the wontons, I deep fried them for 2 minutes at 400. I shaped the wontons into little purses like they do at restaurants. 2) I didn’t flavor the wonton wrappers. Instead, I added 1/2 tsp of dill weed and 1/8 tsp of garlic powder inside the stuffing. Turned out great! Served it to my family & they loved it too. Thanks for a great recipe!, This recipe is from Taste of Spring, Spring 2006.
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Steps
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1
Done
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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-Inch Foil Ball in Opening. Place Seam Side Down on a Greased Baking Sheet. Repeat With Remaining Wonton Wrappers. |
|
2
Done
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Bake at 375 Degrees For 10 Minutes or Until Golden Brown. in a Small Bowl, Combine Butter, 1/2 Teaspoon Dill, and Garlic Salt. Brush Over Horns (wontons). Remove to a Wire Rack to Cool Completely. Remove Foil Balls. |
|
3
Done
|
in a Mixing Bowl, Beat Cream Cheese Until Smooth; Add Sour Cream, Lemon Juice, and Remaining Dill. Mix Well. Fold in Crabmeat. Transfer to a Pastry Bag or a Small Heavy Duty Plastic Bag With a Small Whole Cut in the Corner. Pipe Into Cooled Horns (wontons). |
