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Crab-Stuffed Cherry Tomatoes
SUBMITTED BY:
Marcia Keckhaver
"For a little something special, I include these petite pleasers on the menu of our holiday parties. Our six children and 15 grandkids eat them up warm and juicy from the oven."
RECIPE RATING:
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(3)
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pint cherry tomatoes
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/2 cup diced green pepper
2 green onions, diced
2 tablespoons Italian-seasoned bread crumbs
1 teaspoon cider or white wine vinegar
1/2 teaspoon dried parsley flakes
1/4 teaspoon dill weed
1/8 teaspoon salt
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DIRECTIONS
Cut a thin lice off tops of tomatoes and carefully scoop out insides; invert on paper towels to drain. In a small bowl, combine remaining ingredients; mix well. Stuff tomatoes; place in an ungreased 13-in. x 9-in x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 8-10 minutes or until heated through. Serve warm.
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REVIEWS
Reviewed on Dec. 28, 2006 by karen
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karen
Dec. 28, 2006
This recipe was absolutely horrible! The canned crab is awful- this recipe is unedible!
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7 users found this review helpful
This recipe was absolutely horrible! The canned crab is awful- this recipe is unedible!
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Reviewed on Jul. 11, 2007 by sara
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sara
Jul. 11, 2007
I tweeked the recipe and didn't use the bread crumbs, used large tomatoes, fresh cilantro and a 1/2 tsp of dijon mustard for some added flavor. And I also suggest using a good quality canned crab meat.
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1 user found this review helpful
I tweeked the recipe and didn't use the bread crumbs, used large tomatoes, fresh cilantro and...
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Reviewed on Aug. 12, 2007 by tc
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tc
Aug. 12, 2007
We enjoyed this recipe !! Always looking for new ideas of healthy eating. Thanks !!
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0 users found this review helpful
We enjoyed this recipe !! Always looking for new ideas of healthy eating. Thanks !!
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