Crab Stuffed Cherry Tomatoes

Crab Stuffed Cherry Tomatoes

Crab Stuffed Cherry Tomatoes


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




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.

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