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Crab Stuffed Cherry Tomatoes

A crab meat stuffed cherry tomatoes appetizer recipe

Adapted from the Maryland Seafood Cookbook.

You will capture a Maryland memory when you prepare this delightful down-home dish.

• 30 ripe cherry tomatoes, washed
• ½ pound backfin crab meat
• 4 teaspoons plain, lowfat yogurt
• 3 teaspoons parsley, chopped
• 3 teaspoons onion, finely diced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon seafood seasoning
• 1/8 teaspoon white pepper
• pinch salt
• parsley
• paprika

Cap and core the tomatoes, set aside.

Combine the remaining ingredients and mix gently.

Spoon the mixture into the tomatoes, filling about a half inch over the tops. Sprinkle lightly with the paprika and parsley.

Serve these crab stuffed tomatoes cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes.

Yields 30 tomatoes.