Crab Stuffed Cherry Tomatoes

Crab Stuffed Cherry Tomatoes



  • 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.


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