Crab Stuffed Cherry Tomatoes
Ingredients:
30 ripe cherry tomatoes, washed
1/2 pound backfin crab meat
4 teaspoons plain, lowfat yogurt
3 teaspoons parsley, chopped
3 teaspoons onion, finely diced
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1/8 teaspoon white pepper
pinch salt
parsley
paprika
Directions:
Core tops of tomatoes, set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about 1/2 inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes.
Serves 30.
