Mini Crab Cups

Name: Mini Crab 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 jalapeno 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)

16 ingredients

4 steps

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 jalapeno 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)

Directions

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.
4

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