Cherry Tomatoes Stuffed With Crab Guacamole Recipes

Steps:

• In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
• Mix well.
• Cover and refrigerate until needed.
• Using a serrated knife, cut a very thin slice from the stem end of each tomato.
• Carefully scoop out pulp and seeds with the tip of a teaspoon.
• Lightly sprinkle the insides of the tomatoes with salt.
• Invert them on paper towels and let them drain for about 15 minutes.
• Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
• Serve cold.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Steps:

• Using a sharp knife,cut each tomato in half croswise.
• Scoop out seeds, place cut sides down on paper towels.
• Let drain for 20 minutes.
• Meanwhile, peel and pit avacado.
• Place in small bowl and mash with a fork.
• Stir in lemon juice, onion, garlic and salt, mix well.
• Gently spoon filling into tomato halves.
• Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
• Just before serving, sprinkle with bacon.
• For a special presentation, instead of bacon, sprinkle them with red or black caviar.

Steps:

• Mix the first 5 ingredients together well. Chill for at least 1 hours.
• Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
• Serve atop fresh lettuce leaves.

Steps:

• Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
• Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
• Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

Steps:

• 1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
• 2. Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
• 3. In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.
• 4. Nutritional Facts 1 appetizer equals 14 calories, trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.