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Crab-Stuffed Cherry Tomatoes


  • 1 cup backfin or lump crabmeat
  • 1 pound cherry tomatoes
  • ¼ cup mayonnaise
  • 2 tablespoons finely chopped green onion, including tops
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • ½ teaspoon Tabasco sauce
  • fresh parsley springs

Remove any shell or cartilage from crabmeat.

Wash, dry and hollow tomatoes. Invert and drain on paper towels. In a medium bowl, mix mayonnaise, onion and lemon juice. Add salt, pepper and Tabasco and stir. Gently fold in crabmeat. Stuff tomatoes. Chill thoroughly. Garnish serving dish with parsley sprigs.

Note: You can substitute chopped shrimp for the crabmeat.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas