Crab Stuffed Cherry Tomatoes 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:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

Steps:

• Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.
• Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.
• Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap.

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:

• Drain crab meat on several layers of paper towels. Thinly slice tops and bottoms from tomatoes. With a small melon ball cutter, remove pulp and drain upside-down on paper towels.In a small bowl, mix crab meat, mayonnaise, parsley, mustard and salt until well blended stuff tomatoes. Chill at least 30 minutes.Serve on a tray garnished with parsley or watercress.

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.