Recipe courtesy of David Rosengarten
Cherry Tomatoes Stuffed with Crab Guacamole
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 9
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 18
- Sodium
- 299
Ingredients
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
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.