Crab stuffed tomatoes
Make this recipe with cherry or very small tomatoes, and you will have an excellent finger food for a party. Use freshly cooked crab or canned crab meat.
Ingredients
8 tomato (small to medium sized)
1 1⁄2 teaspoons salt
2 cups crab (cooked and flaked crab meat)
1⁄2 teaspoon mustard (dry mustard powder)
1 tablespoon olive oil
2 teaspoons parsley (finely chopped)
1 egg (hard boiled, sieved)
3 tablespoons vinegar
3⁄4 cup mayonnaise
1 teaspoon olive (optional, chopped)
1 teaspoon capers (optional, chopped)
1 pinch cayenne pepper
Instructions
- Cut out the top of the tomatoes and hard center. Sprinkle with salt, distribute about 1 tsp among all tomatoes.
- In a bowl, mix crab meat, 1 tsp salt, cayenne pepper, mustard, olive oil, parsley, egg and vinegar. Toss as you would with a salad.
- Stuff the tomatoes with the crab mixture, stand them in serving tray and chill.
- Mix the mayonnaise with the chopped capers and olives. Top the tomatoes with this mixture and serve.
Yield
4 servings
Preparation time
15 minutes
Cooking time
0 minutes
Total time
15 minutes
Notes
If you decide to use cherry tomatoes, this recipe will be enough for 12-16 tomatoes.
Serve also this crab salad in in individual containers or the crab shells, topped with the mayonnaise mixture.
This is a seasonal recipe when using fresh live crab but it is fit for all seasons because it is best when using canned crab meat.
Source
very easy, mix, chill
fish and seafood, appetizers, buffet
International food recipes
Food in the World
Food in the World