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Crab Stuffed Cherry Tomatoes

Ingredients

  • 4 OZ crab meat
  • 1 TSP chili sauce
  • ¼ TSP Dijon Mustard
  • 2 TBS Mayonnaise (Hellman’s Canola is a healthier choice)
  • ½ TSP Worcestershire Sauce
  • 2 springs onions, finely chopped 
    (use only the white parts)
  • 1 TBS chopped fresh basil
  • 20 cherry tomatoes
  • 2 TBS sea kelp (this is a powder found in the spice section of most grocery stores that is a healthy alternative to salt)

 

Directions

In a mixing bowl, combine the crab meat, chili sauce, mustard, mayo, Worcestershire sauce, spring onion and herbs. Mix well. Cover and refrigerate until needed.

Using a serrated knife, cut a very thin slice from the stem end of each tomato. Carefully scoop out the pulp and seeds with the tip of a teaspoon.

Sprinkle the insides of the tomato shells with sea kelp. Invert them on a paper towel and let them drain for 15 minutes to get some of the water out of the tomatoes. Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top. Serve cold.

 

Yield: 4-6 servings

Preparation Time:

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Crab Stuffed Cherry Tomatoes Cooking Video

Senior Living Residences 'Brain-Healthy' Appetizer Recipe created by: Kim Smith, Director of Dietary Services for Senior Living Residences, Boston, MA.

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