Made these for our annual holiday party and they were a big hit. Only complaint from me is that they got soggy fairly quickly. I used wontons, so maybe this was the reason, but I baked them quite thoroughly. They would be great at a dinner where people ate the appetizer in an allotted space of time verses the party we had where people pick at the offerings all night.
Mini Crab Cups
Photo: Sang An; Styling: Christina Wressel
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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
- 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.
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