Best Crab Stuffed Cherry Tomatoes And More Recipes

Crab Stuffed Cherry Tomatoes image

Provided by Kim127

Categories Crab

Time 1h

Yield 40 serving(s)

Number Of Ingredients 10

1/4 lb lump crabmeat
1 -2 teaspoon chili sauce
1/4 teaspoon dijon-style mustard
2 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
2 scallions, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
40 cherry tomatoes (about)
salt

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.

Nutrition Facts : Calories 6.7, Fat 0.1, Cholesterol 2.1, Sodium 14.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.8

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:

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.

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.