Reviewed: Dec. 10, 2011

I made this recipe for Thanksgiving. I thought it would be tasty and fun. It was neither.It was time consuming to make the horns and it needed more crab and less creaminess. I followed the recipe, but I would vary it the next time with more spices and crab.

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Reviewer:

Karina

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Debary, Florida, USA

Reviewed: Jan. 7, 2011

I've made some variations to this recipe. The first time I followed the recipe except that I substituted bacon in place of crab. It wasn't bad and they all got gobbled up! This last time I changed some of the other flavors as well. I used five pieces of chopped, cooked bacon in place of the crab. And instead of the garlic salt and dill weed, I substituted onion salt, ground mustard, and thyme leaves. And left out the lemon juice. Turned out very yummy!

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Reviewer:

robertroome

Reviewed: Oct. 23, 2010

i would lower the heat on the baking because they burn on the edges at 375...even at 350 they get too brown. i'll try them again at 325...i added a bunch of ingredients to the crab mixture to liven it up..the kids my hubby loved them...i will make again my way.

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Reviewer:

Donna

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Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Damascus, Maryland, USA

Reviewed: Apr. 5, 2010

I made these at Easter and used the hint to bake the wonton wrappers first in a mini muffin pan, which is a great idea, I used fresh crabmeat but recipe needed more seasonings, I also put another wonton wrapper on top which I don't think I needed, everybody ate them and next time I am sure they will come out even better.

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Reviewer:

lindac

Reviewed: Jan. 2, 2010

incredibly cute but bland recipe TOO much dill! I would recommend replacing the dill with old bay instead of the dill, or something else, and doubling the crab

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6 users found this review helpful

Reviewer:

mimi

Reviewed: Apr. 7, 2009

This dish needs to be prepared and served...or the cone will not be crispy. The filling was way too bland for me. Simply not impressed!

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Reviewer:

Allison

Cooking Level: Intermediate

Reviewed: Feb. 21, 2009

Loved them. Little bit time consuming but easy none the less. I doubled the crab and dill in the recipe for more flavor.

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Reviewer:

Deann

Reviewed: Jan. 1, 2009

This was a really fun app that I made for New Year's Eve. It's festive and tasted great. It came together faster than I expected, and once you got a rhythm with rolling the wrappers it went quickly. The tip about using tweezers was great because some of the foil pieces do get stuck. For the filling I added a little extra sour cream and lemon juice to thin it out, and lots of black pepper for flavor. Next time I'll add parsley or chives. To dress it up, I sprinkled black sesame seeds on the filling.

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Reviewer:

TOQueen

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 15, 2008

My friend made these for my grandfathers 80th suprise party and they were awesome. She made half with the crab and added old bay, then the other half regular with shrimp. They were great and we plan to have them for our christmas party this year. BIG hit!!

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Reviewer:

neana

Reviewed: Nov. 29, 2007

I bet this might work better if you took the wonton wrappers and inserted them into mini muffin tins after you have brushed them with a tad of oil. Bake for 10-15 minutes till slightly tan and formed. Leave them in the pan but remove from oven, and fill with your mixture, returning to oven. I make a similar recipe using this method and it is foolproof! This reminds me of Crab Rangoon at the local Chinese Restaurant. Naturally you might want to change the name of the recipe as well. We call them stars!

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