Best Cherry Tomatoes Stuffed With Crab Recipes

Cherry Tomatoes Stuffed with Crab Guacamole image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

24 large red and yellow cherry tomatoes (1-inch size)
1 small ripe avocado, split, pitted and peeled
Juice of 1/2 lemon
1 tablespoon olive oil
8 drops hot pepper sauce
4 ounces crabmeat
1 tablespoon shallots, finely chopped
1 small clove garlic; peeled and finely chopped
8 sprigs coriander, leaves only, half the leaves chopped
Salt and pepper to taste

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.

Linda's Crab Stuffed Tomatoes image

Provided by Lindas Busy Kitchen

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lump crabmeat
1/3 stalk celery, chopped fine
mayonnaise, to taste
1 tablespoon Old Bay Seasoning
1/4 cup lemon juice
4 fresh tomatoes
romaine lettuce leaf

Steps:

Cherry Tomatoes Stuffed With Crab image

Number Of Ingredients 11

36 large cherry tomatoes
1 teaspoon salt
1/4 cup low-fat cottage cheese
1 1/2 teaspoons minced onions
1/2 teaspoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon garlic powder
1/2 pound (8 oz) fresh crabmeat, drained and flaked
1/4 cup minced celery
1 tablespoon finely chopped green pepper
parsley leaves

Steps:

1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon (use demitasse spoons, if you have them, or a small spoon with a pointed tip).2. Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.3. Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 more minute. Stir in the crabmeat, celery, and green pepper.4. Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with a parsley leaf.EXCHANGES1 VegetableNUTRITION FACTSCalories 35 Calories from Fat 4Total Fat 0 grams Saturated Fat 0 gramsCholesterol 8 milligramsSodium 275 milligramsTotal Carbohydrate 3 grams Dietary Fiber 1 gram Sugars 2 gramProtein 5 grams

Nutrition Facts : Nutritional Facts Serves

Crab-Stuffed Cherry Tomatoes and more image

Provided by Mari Craddock

Time 25m

Number Of Ingredients 9

12 cherry tomatoes
12 fresh snow peas
1 can(s) crabmeat, drained, flaked and cartilage removed
2 Tbsp reduced-fat spreadable cream cheese
1 Tbsp finely chopped green onion
2 tsp reduced-fat sour cream
2 tsp chili sauce
1 tsp lemon juice
1/2 tsp horseradish

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.