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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:
This recipe has been rated 3 times with an average star rating of 2.7
Read Reviews (3)
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min

SERVINGS

 (Help)
    
Servings
 

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

What to Drink?
Wine Chardonnay

DIRECTIONS

  1. 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

The reviewer gave this recipe 1 stars. This recipe averages a 2.67 star rating.
Reviewed on Dec. 28, 2006 by karen 
This recipe was absolutely horrible! The canned crab is awful- this recipe is unedible! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 2.67 star rating.
Reviewed on Jul. 11, 2007 by sara 
I tweeked the recipe and didn't use the bread crumbs, used large tomatoes, fresh cilantro and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 2.67 star rating.
Reviewed on Aug. 12, 2007 by tc 
We enjoyed this recipe !! Always looking for new ideas of healthy eating. Thanks !! MORE


 
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