Mini Crab Cups

Name: Mini Crab Cups
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons canola oil; 118 milliliters finely chopped celery; 59 milliliters chopped fresh chives; 3 Tbsps finely chopped fresh cilantro; 1 Tbsp honey; 1 teaspoon minced seeded jalapeño pepper; 118 milliliters light mayonnaise; 3 Tbsps fresh lime juice; 1 teaspoon grated lime rind; 454 grams lump crabmeat, shell pieces removed; 30 gyoza skins; 118 milliliters chopped seeded tomato; 1 Tbsp water; 1 Tbsp Worcestershire sauce

This recipe makes 15 servings with 67 calories, 7g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, worcestershire sauce, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Base

Equipment you will use

Muffin Liners

Whisk

Bake at 375 for 12 minutes or until lightly browned; cool in pans on a wire rack. Carefully remove cups from pans.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Crab

Celery

Equipment you will use

Bowl

Garnish each cup with a cilantro leaf, if desired.

Ingredients you will need

Fresh Cilantro

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

canola oil 118milliliters

finely chopped celery 59milliliters

chopped fresh chives 3Tbsps

finely chopped fresh cilantro 1Tbsp

honey 1teaspoon

minced seeded jalapeño pepper 118milliliters

light mayonnaise 3Tbsps

fresh lime juice 1teaspoon

grated lime rind 454grams

lump crabmeat, shell pieces removed 30

gyoza skins 118milliliters

chopped seeded tomato 1Tbsp

water 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.