Servings:
Makes 30 pieces Servings
Ingredients
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lemon, juiced
- 1/4 teaspoon curry
- 1 cup stone crab meat
- 2 tablespoon finely chopped celery
- 2 tablespoon s finely chopped chives
- 1/4 cup finely diced apple
- 30 cup vine ripened large cherry tomatoes
Preparation
Baking Directions:
Combine mayonnaise, sour cream, lemon juice, curry and Tabasco.
Fold in crabmeat, celery, chives, and apple.
Season to taste with sea salt and freshly ground black pepper.
Cover.
Set aside.
Chill.
With paring knife, cut tomato 1/4 inch from top (reserve tops).
With small melon baller, carefully scoop out pulp and seeds.
Sprinkle tomato shells lightly with salt.
Drain on paper towel 15 minutes.
Stuff tomato shells with crab filling.
Make sure to mound filling on top.
Cover tomato with reserved top.
(It's a hat for the tomato).
