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Crab Stuffed Cherry Tomatoes

A crab meat stuffed cherry tomato crab 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 cold or hot. To heat, bake in a preheated 375-degree oven for 10 minutes.

Yields 30 tomatoes.

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