Crab Cones

Looking for new recipes to use with those spring roll wrappers that have been sitting in your fridge? How about trying these Crab Cones made with baked wrappers (that’s right, baked, not fried) and filled with delicious crab meat?

The crab mixture is made with cream cheese, garlic, shallots and diced red bell pepper and is stuffed into the baked cone shapes. Not a fan of making those fiddly cone shapes? (They’re not that hard to make, really)! Then you can opt for a simple rolled cigar shape.

These Crab Cones make great appetizers and you can make them as big or as small as you like (mine measure 5 inches long).

How to Make Cone Shapes

I thought making a cone shape was something that was automatically ingrained in every human being, but I actually had to look it up on the internet:

First, you cut the spring roll wrapper into a 5 x 5 inch square, then cut it in half on the diagonal.

Next, place the triangle so that the point is at the top, then curl the right side into the middle and then wrap the left side over the right side. All done- there’s your cone shape!

Make sure you place some aluminum foil into the openings of the cones so that they don’t collapse during the baking. (Also, try to push the foil gently down into the middle of the cone).

These Crab Cones can be served individually or served with a salad.