Crab stuffed tomatoes
Makes 24 servings
Net Carbohydrates 2 per tomato half
Chef’s Notes: I like to do these with cocktail tomatoes. They are somewhere in size between a cherry tomato and a small tomato. If you use cherry tomatoes you will make about 36 servings.
The tomato is the thing. If crab is not in your budget, or you are allergic to shellfish, or simply don’t like crab, you can fill these with herbed or curried cheese or chicken or tuna salad and make “little” tomato surprises.
Tip: If you happen to have one of those old fashioned grapefruit spoons, it makes this a breeze. If not, a sharp pointed paring knife works fine.
12 cocktail tomatoes
18 cherry tomatoes
8 oz. cream cheese at room temperature
8 oz. crab meat
1 tsp. drained capers
1 small shallot, minced (you can use 3 scallions instead)
Salt and pepper to taste
4 dashes of Tabasco sauce (more if you like it hotter)
HOW TO PREPARE THE RECIPE:
Cut the tomatoes in half and scoop out the insides.
Combine the remaining ingredients. Mix thoroughly.
Using either a star tipped pastry bag or a spoon, fill each tomato half. Chill so the mixture sets and the flavors meld.
Remove from the refrigerator about an hour before serving and GET OUT OF THE WAY. They will disappear so fast you won’t believe your eyes.