Crab Stuffed Cherry Tomatoes Food

CRAB-STUFFED CHERRY TOMATOES

Steps:

• 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. , 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.

STUFFED CHERRY TOMATOES

Steps:

• Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
• Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.

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.

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.

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.

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.

CRAB-STUFFED CHERRY TOMATOES

Steps:

• Cut a thin lice off tops of tomatoes and carefully scoop out insides; invert on paper towels to drain. In a small bowl, combine remaining ingredients; mix well. Stuff tomatoes; place in an ungreased 13-in. x 9-in x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 8-10 minutes or until heated through. Serve warm.