Crab-stuffed tomatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Cherry tomatoes | |
| ¼ | pounds | Crab meat, backfin |
| 2 | teaspoons | Yoghurt, plain lowfat |
| 1 | teaspoon | Parsley, chopped |
| 1 | teaspoon | Onion, finely diced |
| ½ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Seafood seasoning |
| ⅛ | teaspoon | Pepper, white |
| Salt, pinch | ||
| Parsley garnish | ||
| Paprika garnish | ||
Directions
Core tomatoes. Combine remaining ingredients and mix. Spoon into tomatoes filling about ½ inch over tops. Sprinkle harnish. Serve cold or hot (baked in preheated 375 degree oven for 10 minutes) Filling can stuff anything. Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85
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