Crab And Bacon Cream Cheesy Cones

Main Crab Cone.jpeg — **The Great Pacific Northwest Tailgate recipe.**
Inspired by Crab Rangoon recipes. This recipe has a secret ingredient of Alfredo sauce in the cream cheese, crab, mozzarella cheese and bacon filling. That added Romano or Parmesan cheese, garlic and cream pairs so well with the crab and bacon.
A flour tortilla filled with the cream cheese crab mixture then wrapped into a cone shape. Then topped with pepper jack cheese and baked until brown and crispy. It’s smooth crab, bacon and cheesy tailgating goodness.

Ingredients:

16 ounces cream cheese, room temperature
1/3 cup Alfredo sauce
1/4 teaspoon cayenne powder or hot sauce
3 heaping tablespoons chopped green onion (green part only).
6 small strips of fully cooked bacon, chopped into small bite size pieces
2 cups mozzarella cheese, shredded
6 ounces fully cooked Dungeness crab, chopped into small bite size pieces
10 medium size flour tortillas (about 8 inch diameter)
1 cup pepper jack cheese, shredded

Directions:

1. Preheat oven to 350 degrees F. Lightly spray a large pizza pan or baking sheet with cooking oil.

2. In a large bowl combine the cream cheese, Alfredo sauce, and the cayenne or hot sauce. Stir in the 1 1/2 heaping tablespoons of green onion, set aside remaining green onion for later as a garnish for the top after baking. Stir in bacon and mozzarella cheese. Gentle stir in crab.

3. Cut each of the tortillas in half. Spoon a big heaping tablespoon of the crab cream cheese mixture on each of the tortillas. Leave a 1/2 inch space on the straight flat cut side of the tortilla. Spread and taper the mixture from thin near the cut side that you made and thick toward the curved side of the tortilla. (see picture below recipe). This makes it much easier when you have to roll the tortillas into a cone. The straight flat cut side will be the tip of your cone, so leaving a 1/2 inch space of no mixture will enable you to wrap the tip of the cone tight.

4. Starting from one corner of the straight flat cut edge of the tortilla, using your fingers roll the tortilla into a cone (see picture below the recipe). Focus rolling the cone tight on the tip and gentle guide the top curved part. This is going to take some practice. I recommend practicing a few times with one of the tortillas without any cream cheese mixture on it.

5. Place some of the cones on the pizza pan, seam side down and the tops facing the outer edge of the pan, making a complete circle. Leave the cones about one inch from the outer edge of the pan in case the cheese melts out and not over the pan. Place remaining cones in the center of the pan next to other cones Top with pepper jack cheese. (see picture below the recipe). Bake for 15-17 minutes or until tortillas are brown and crispy. Remove pan from oven and top with the remaining green onion as garnish.

Notes: Dungeness crab is named after Dungeness, Washington area of northwest Washington state. It is a highly prized after crab that has a delicate flavor and slightly sweet taste. Many people claim it is the best tasting crab in the world. Here in the Pacific Northwest we take great pride in that claim. It typically can be found from Alaska to California. If you have never tried Dungeness crab you should treat yourself by buying some online.

There is a sandbar that is 5.5 miles long, named Dungeness spit, Dungeness Bay, Dungeness river, and the New Dungeness lighthouse near Sequim, Washington. The area was named by the explorer George Vancouver because it reminded him of a headland called Dungeness on the coast of Kent, England. The name Dungeness derives from Old Norse meaning headland or dangerous nose.