Mini Crab Cups

• 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 jalapeno 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 375u0b0.
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 375u0b0 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.
4. Make the crab filling up to one day ahead, and keep chilled.

water, honey, canola oil, skins, celery, tomato, light mayonnaise, fresh chives, fresh cilantro, pepper, lime rind, lime juice, worcestershire sauce, freshly ground black pepper, lump crabmeat, cilantro

Taken from www.myrecipes.com/recipe/mini-crab-cups (may not work)