Crab-stuffed Cones

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 baking sheet. Repeat with remaining wonton wrappers.

Bake at 375° 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.

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.

Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.

Chef's Note & Story

Nutrition Facts: 1 serving (3 each) equals 244 calories, 17 g fat (10 g saturated fat), 69 mg cholesterol, 408 mg sodium, 15 g carbohydrate, trace fiber, 9 g protein.