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

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Recipe courtesy of Rachael Ray

Orzo Salad with Grape Tomatoes and Radishes

Recipe courtesy of Valerie Bertinelli

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Stuffed Cherry Tomatoes

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking