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Crab-Stuffed Cherry Tomatoes

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    about 1-1/2 dozen

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

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