Mini Crab Cups

Mini Crab Cups Recipe
Photo: Sang An; Styling: Christina Wressel


15 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 108
Fat 4.1 g
Satfat 0.6 g
Monofat 1.9 g
Polyfat 1.3 g
Protein 6.1 g
Carbohydrate 12 g
Fiber 0.5 g
Cholesterol 31 mg
Iron 0.9 mg
Sodium 332 mg
Calcium 24 mg


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)


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.


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