Cherry Tomatoes Stuffed with Crab Guacamole

6 servings
  • 24 large red and yellow cherry tomatoes (1-inch size)
  • 1 small ripe avocado, split, pitted and peeled
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 8 drops hot pepper sauce
  • 4 ounces crabmeat
  • 1 tablespoon shallots, finely chopped
  • 1 small clove garlic; peeled and finely chopped
  • 8 sprigs coriander, leaves only, half the leaves chopped
  • Salt and pepper to taste
  • 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.

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