Crab Stuffed Cherry Tomatoes

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.

Chesapeake Bay Crab Rounds

Chesapeake Bay Crab Rounds

Ingredients:

1 pound crab meat, special

1 egg

3 tablespoons self-rising flour

1 tablespoon prepared mustard

2 tablespoons mayonnaise

1 tablespoon Old Bay Seasoning

3 drops hot pepper sauce

Directions:

Put crab meat in a bowl and gently sort through it for pieces of shell with a 2-pronged fork. Remove shell. Add all ingredients and mix gently until thoroughly blended. Form into balls. Deep fry until golden. Yields about 30 balls.