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Crab-Filled Veggie Bites

Crab-Filled Veggie Bites
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
24 ServingsPrep: 20 min. + chilling

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

  • Cut a thin slice off the top of each tomato. Scoop out and discard
  • pulp; invert tomatoes onto paper towels to drain.
  • 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.
  • 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.
Nutrition Facts: 1 appetizer equals 14 calories,
© Taste of Home 2013

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Crab-Filled Veggie Bites (continued)

Nutrition Facts: trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
© Taste of Home 2013