Crab-Stuffed Cherry Tomatoes
Print This Recipe

---

An appetizer that gets rave reviews! INGREDIENTS 15 ripe cherry tomatoes, washed 1/4 pound backfin crabmeat 2 teaspoons plain, lowfat yogurt 1 teaspoon parsley, chopped 1 teaspoon onion, finely diced 1/2 teaspoon Worcestershire sauce 1/8 teaspoon Old Bay Seafood Seasoning 1/8 teaspoon white pepper Pinch of salt Parsley Paprika Core tops of tomatoes and set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about 1/2-inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375 degree oven for 10 minutes. NOTE - Filling can also be used to stuff celery or other vegetables or to serve on crackers.