Local Dish Recipe With Lisa Prince – Crab Stuffed Tomato

Recipe by: Lisa Prince

Crab-Stuffed Cherry Tomatoes

The following recipe is courtesy of the Mariner’s Menu cookbook, published by NC Sea Grant in conjunction with Freshness from NC Waters.

Servings: 25
Cook Time: Prep Time: 30 minutes; Total Time: 30 minutes
Meal Type: Appetizer
NC Ingredients: Crab, Tomatoes

Print Recipe

1

cup back fin crabmeat

1

pound cherry tomatoes

1/4

cup mayonnaise

2

tablespoons finely chopped green onion, including tops

1

teaspoon fresh lemon juice

1/4

teaspoons freshly ground black pepper

1/2

teaspoon hot sauce

Fresh parsley sprigs

Remove any shell or cartilage from crab meat.

Wash, dry and hollow tomatoes. Invert and drain on paper towels.

In medium bowl, mix mayonnaise, onion and lemon juice. Add salt, pepper and hot sauce and stir. Gently fold in crab meat.

Stuff tomatoes. Chill thoroughly. Garnish serving dish with parsley sprigs.

Note: You can substitute chopped cooked shrimp for the crab meat.