Mini Crab Cups

Mini Crab Cups

Yield: 15 servings (serving size: 2 cups)

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)

Method:

• Preheat oven to 375°.

• 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.

• 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.

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

 

 

One thought on “Mini Crab Cups

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s