Wagyu Fajita Meat - 1 lb

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Crastufco - Recipes
1.00 LBS
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TOTAL TIME: Prep: 30 min. Bake: 10 min. + cooling
MAKES: 8 servings


  •   24 wonton wrappers
  •   1/4 cup butter, melted
  •   1 teaspoon dill weed, divided
  •   1/4 teaspoon garlic salt
  •   1 package (8 ounces) cream cheese, softened
  •   1 tablespoon sour cream
  •   1/2 teaspoon lemon juice
  •   1 can (6 ounces) crabmeat, drained, flaked and cartilage removed


  1. 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.
  2. 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.
  3. 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.
  4. Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns. Yield: 2 dozen.