Crab-Stuffed Cherry Tomatoes Recipe

3.5 3 3
Crab-Stuffed Cherry Tomatoes Recipe
Crab-Stuffed Cherry Tomatoes Recipe photo by Taste of Home
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Crab-Stuffed Cherry Tomatoes Recipe

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3.5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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. Yield: about 1-1/2 dozen.
Originally published as Crab-Stuffed Cherry Tomatoes in Country Woman Christmas Annual 1997, p20

Nutritional Facts

3 each: 53 calories, 1g fat (0 saturated fat), 25mg cholesterol, 136mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 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
  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.
Originally published as Crab-Stuffed Cherry Tomatoes in Country Woman Christmas Annual 1997, p20

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ebramkamp User ID: 702841 228054
Reviewed Jun. 16, 2015

"I did think this was good but needed a bit more zip. I added more salt and some white pepper plus a bit more dill and I had some fresh chives so threw that in as well. It did make more stuffing then I had tomatoes for but I simply spread the filling on slices of toasted bread and it was delicious. I have also made tis using shrimp in lieu of crab and it was really good."

MY REVIEW
crankyankee User ID: 7233510 219698
Reviewed Feb. 4, 2015

"ok"

MY REVIEW
gardenerbowler User ID: 728617 46698
Reviewed Sep. 14, 2014

"After wanting to make this for a long time I finally found the right cherry tomatoes at a local farmers market. The only thing I changed was I subbed Louis Kemp crab for the canned crab. This is a little bland. I did not add salt. Maybe will add celery salt next time or some Mrs. Dash. It is time consuming, longer than 25 min. that's for sure. Have quite a bit of stuffing left over."

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