Cherry Tomatoes Stuffed With Crab
These bite-sized morsels with a fresh crabmeat filling are easy to make and easy to eat.
Number of Servings: 12
Serving Size: 3 tomatoes
Cherry tomatoes, large - 36
salt - 1 tsp
low-fat cottage cheese - 1/4 cup
small onion, minced - 1 1/2 tsp
prepared horseradish, drained - 1/2 tsp
fresh lemon juice - 1 1/2 tsp
garlic powder - 1/8 tsp
crabmeat, drained and flaked - 1/2 lb
celery, minced - 1/2 cup
green bell pepper, finely chopped - 1 tbsp
parsley pinch
1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon. Use demitasse spoons, if you have them, or a small spoon with a pointed tip.
2. Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.
3. Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 minute more. Stir in the crabmeat, celery, and green pepper.
4. Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with parsley.
B-man
