Recipe courtesy of David Rosengarten
Yield:
6 servings
Level:
None

Ingredients

Directions

Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside. 

Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.

Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap.

IDEAS YOU'LL LOVE

Stuffed Pork Tenderloin

Recipe courtesy of Edison Mays Jr.

Scalloped Tomatoes

Recipe courtesy of Ina Garten

Fried Green Tomatoes

Recipe courtesy of The Neelys

Sausage and Apple Stuffing

Recipe courtesy of Food Network Kitchen

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Ham and Cheese Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Sausage-Stuffed Mushrooms

Recipe courtesy of Ina Garten

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking