Mini Crab Cups

Photo: Sang An; Styling: Christina Wressel

Yield: 15 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 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

  1. 1. Preheat oven to 375°.
  2. 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. 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.
Note:

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

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