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

Preparation Instructions:

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. Yields 30 tomatoes.