Mini Crab Cups

Mini Crab Cups

Yield: 15 servings (serving size: 2 cups)


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)


• 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.



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