Cherry Tomatoes Stuffed With Crab Guacamole Recipes

LINDA'S CRAB STUFFED TOMATOES

Steps:

• Mix the first 5 ingredients together well. Chill for at least 1 hours.
• Hollow out the 4 lg. fresh tomatoes. Fill with crab mixture.
• Serve atop fresh lettuce leaves.

CRAB STUFFED CHERRY TOMATOES

Steps:

• In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions 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 pulp and seeds with the tip of a teaspoon.
• Lightly sprinkle the insides of the tomatoes with salt.
• Invert them on paper towels and let them drain for about 15 minutes.
• Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
• Serve cold.

CHERRY TOMATOES STUFFED WITH OLIVES

Steps:

• Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
• Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.

CHERRY TOMATOES STUFFED WITH CRAB

Steps:

• 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 more minute. 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 a parsley leaf.EXCHANGES1 VegetableNUTRITION FACTSCalories 35 Calories from Fat 4Total Fat 0 grams Saturated Fat 0 gramsCholesterol 8 milligramsSodium 275 milligramsTotal Carbohydrate 3 grams Dietary Fiber 1 gram Sugars 2 gramProtein 5 grams

CHERRY TOMATOES STUFFED WITH AVOCADO

Steps:

• Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
• In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
• Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.

TOMATOES STUFFED WITH GUACAMOLE

Steps:

• Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
• Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
• Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

CHERRY TOMATOES WITH GUACAMOLE

Steps:

• Using a sharp knife,cut each tomato in half croswise.
• Scoop out seeds, place cut sides down on paper towels.
• Let drain for 20 minutes.
• Meanwhile, peel and pit avacado.
• Place in small bowl and mash with a fork.
• Stir in lemon juice, onion, garlic and salt, mix well.
• Gently spoon filling into tomato halves.
• Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
• Just before serving, sprinkle with bacon.
• For a special presentation, instead of bacon, sprinkle them with red or black caviar.