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Crab Stuffed Cherry Tomatoes
  • 30 ripe cherry tomatoes, washed
  • 1/2 pound backfin crab meat
  • 4 teaspoons plain, lowfat yogurt
  • 3 teaspoons parsley, chopped
  • 3 teaspoons onion, finely diced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon seafood seasoning
  • 1/8 teaspoon white pepper
  • pinch salt
  • parsley
  • paprika
Core tops of tomatoes, set aside. Combine remaining ingredients and mix gently. Spoon mixture into tomatoes, filling about 1/2 inch over tomato tops. Sprinkle lightly with paprika and parsley. Serve cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes. Yields 30 tomatoes.
You, too, will capture a Maryland memory when you prepare this delightful down-home dish. We adapted this recipe from the Maryland Seafood Cookbook.
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