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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Whenever I go to a party, friends and family hope I bring these appetizers with me. The crab filling is also good piped onto celery or used as a cracker spread. Range the horseradish to suit your tastes. —Debbie Bloomer of Omaha, Nebraska Ingredients:
12 cherry tomatoes |
12 fresh snow peas |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat |
2 tablespoons reduced-fat spreadable cream cheese |
1 tablespoon finely chopped green onion |
2 teaspoons reduced-fat sour cream |
2 teaspoons chili sauce |
1 teaspoon lemon juice |
1/2 teaspoon prepared horseradish |
Directions:
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. Yield: 2 dozen.
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