Crab-Stuffed Cherry Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a little something special, I include these petite pleasers on the menu of our holiday parties. Our six children and 15 grandkids eat them up warm and juicy from the oven. Ingredients:
1 pint cherry tomatoes |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1/2 cup diced green pepper |
2 green onions, diced |
2 tablespoons seasoned bread crumbs |
1 teaspoon white wine vinegar |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon dill weed |
1/8 teaspoon salt, optional |
Directions:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. In a small bowl, combine the remaining ingredients.
2. Stuff tomatoes; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Serve warm. Yield: about 1-1/2 dozen.
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