Crab-stuffed tomatoes

Yield: 1 Servings

Measure 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

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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