Mini Crab Cups

By Kplmrm

Make the crab filling up to one day ahead, and keep chilled.

Yield: 15 servings (serving size: 2 cups)

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

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

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.