Mini Crab Cups
By Kplmrm
Yield: 15 servings (serving size: 2 cups)
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
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)
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.
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