Mini Crab Cups

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 0.5 cup celery finely chopped
• 0.3 cup fresh chives fresh chopped
• 3 tablespoons fresh cilantro fresh finely chopped
• 1 tablespoon honey 
• 1 teaspoon jalapeno minced seeded
• 0.5 cup mayonnaise light
• 3 tablespoons juice of lime fresh
• 1 teaspoon lime rind grated
• 1 pound lump crab meat 
• 30  pork skins 
• 0.5 cup tomatoes seeded chopped
• 1 tablespoon water 
• 1 tablespoon worcestershire sauce 

Equipment

• bowl
• oven
• whisk
• wire rack
• muffin liners

Directions

1. Preheat oven to 37
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.
3. Bake at 375 for 12 minutes or until lightly browned; cool in pans on a wire rack. Carefully remove cups from pans.
4. 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.
5. Garnish each cup with a cilantro leaf, if desired.