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Crab Stuffed Cherry Tomatoes




Source of Recipe


The Produce Corner


List of Ingredients




2 pints ripe cherry tomatoes (approximately 40-50 tomatoes)
1 lb. cooked crabmeat or imitation crab (finely chopped)
1/3 cup diced celery, very finely chopped
1 oz. cashew nuts, chopped fine
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 tsp. fresh tarragon, chopped (or 1/2 tsp. dried)
1 Tbs. mayonnaise

Recipe



With a paring knife, slice off the top 1/4 off each cherry tomato. Take a melon ball scoop and scoop out each cherry tomato (save tomato pulp for salsas, soups or stews).

In a mixing bowl, blend crabmeat, celery, cashews, mayonnaise and seasonings.

Take melon ball scoop and scoop mixture into cherry tomato cavity to form a nice mound on each cherry tomato.

Arrange on a platter and chill. Garnish with parsley if you wish and serve. Delicious and colorful.