Crab Cups with Pineapple Salsa - 36 appetizers

Ingredients:

For salsa:

1 C pineapple, peeled, cored and finely chopped
1/2 C finely chopped red onion
2 T honey
1/4 C cup chopped fresh parsley
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
teaspoon kosher salt
fresh ground black pepper

For crab cups:

1 - 7 ounce can crab meat, drained and flaked
1 - 3 ounce package cream cheese, softened
cup finely chopped red bell pepper
teaspoon freshly grated lime peel
2 teaspoons freshly squeezed lime juice
1 teaspoon freshly minced ginger
1 teaspoon hot pepper sauce
36 won ton wrappers
Cooking spray
 

Directions:

Salsa:
Combine pineapple, onion, honey, parsley, lime juice, jalapeno, salt and pepper to taste in medium bowl. Cover and chill several hours or overnight.
 

Crab Cups:
Preheat oven to 425 degrees. In medium bowl, stir together crab, cream cheese, bell pepper, lime peel, lime juice, ginger and hot sauce. Coat 36 mini-muffin cups with cooking spray. Place 1 won ton wrapper in each cup, pressing gently to fit and allowing edges to extend above rims of muffin cups. Place 1 heaping teaspoon crab mixture in each cup. Bake 7 to 9 minutes, until edges are crisp and filling is hot. When ready to serve, top each cup with salsa.