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Crab-Filled Veggie Bites Recipe
Crab-Filled Veggie Bites Recipe photo by Taste of Home

Crab-Filled Veggie Bites Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 24 servings

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

Nutritional Facts

1 appetizer equals 14 calories, trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

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.
Originally published as Crab-Filled Veggie Bites in Light & Tasty December/January 2003, p39

Nutritional Facts

1 appetizer equals 14 calories, trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

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