Recipe courtesy of David Rosengarten

Cherry Tomatoes Stuffed with Crab Guacamole

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  • Yield: 6 servings
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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


  1. 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. 
  2. 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.
  3. 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.