Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light December 2010


Credit: Sang An; Styling: Christina Wressel

Recipe Summary

15 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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

Nutrition Facts

108 calories; fat 4.1g; saturated fat 0.6g; mono fat 1.9g; poly fat 1.3g; protein 6.1g; carbohydrates 12g; fiber 0.5g; cholesterol 31mg; iron 0.9mg; sodium 332mg; calcium 24mg.