Best 8 Cherry Tomatoes Stuffed With Crab Recipes

LINDA'S CRAB STUFFED TOMATOES

Steps:

• Mix the first 5 ingredients together well. Chill for at least 1 hours.
• Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
• Serve atop fresh lettuce leaves.

CRAB STUFFED CHERRY TOMATOES

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.

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

CRAB-STUFFED CHERRY TOMATOES AND MORE

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.

STUFFED CHERRY TOMATOES

Steps:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

CHERRY TOMATOES STUFFED WITH CRAB GUACAMOLE

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.

CHERRY TOMATOES STUFFED WITH CRAB

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

CRAB-STUFFED CHERRY TOMATOES

Steps:

• Drain crab meat on several layers of paper towels. Thinly slice tops and bottoms from tomatoes. With a small melon ball cutter, remove pulp and drain upside-down on paper towels.In a small bowl, mix crab meat, mayonnaise, parsley, mustard and salt until well blended stuff tomatoes. Chill at least 30 minutes.Serve on a tray garnished with parsley or watercress.