Crab-Topped Tomato Slices

Ingredients

• 1 carton (8 ounces) mascarpone cheese
• 2 tablespoons finely chopped sweet red pepper
• 1-1/2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon seafood seasoning
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cans (6 ounces each) lump crabmeat, drained
• 8 slices tomato (1/2 inch thick)
• Minced chives