Mini Crab Cups

By BClover

Ingredients

• 1 tablespoon water
• 1 tablespoon honey
• 2 teaspoons canola oil
• 30 gyoza skins
• 1/2 cup finely chopped celery
• 1/2 cup chopped seeded tomato
• 1/2 cup light mayonnaise
• 1/4 cup chopped fresh chives
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon minced seeded jalapeño pepper
• 1 teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 1 pound lump crabmeat, shell pieces removed
• Cilantro leaves (optional)

Details

Servings 15
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Combine first 3 ingredients, stirring with a whisk; brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 miniature muffin cups, pressing the gyoza firmly into base of cups. Bake at 375° for 12 minutes or until lightly browned; cool in pans on a wire rack. Carefully remove cups from pans.

3. Combine celery and next 10 ingredients (though crabmeat) in a large bowl; toss gently. Spoon 1 1/2 tablespoons crab mixture into each gyoza cup. Garnish each cup with a cilantro leaf, if desired.

Makes 30 cups, serving size 2 cups each)

Nutritional Information

Calories:
108
Fat:
4.1g (sat 0.6g,mono 1.9g,poly 1.3g)
Protein:
6.1g
Carbohydrate:
12g
Fiber:
0.5g
Cholesterol:
31mg
Iron:
0.9mg
Sodium:
332mg
Calcium:
24mg